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By: Abby M.
| Description: | ||
| Time: | 30 min (5 min to prepare, 25 min to cook) | |
| Meal type: | Side Dish | |
| Ethnicity: | Italian | |
| Number of Servings: | 32 | |
| Ingredients: | ||
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4 sheets Cheesecloth 8 C Whole milk 1 dash Salt 3 tablespoon fresh lemon juice |
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| Directions: | ||
| 1. Line large strainer with 4 layers cheesecloth and place lined strainer in large bowl; set aside. 2. In heavy-bottom 4-quart saucepan, heat milk and salt to boiling on medium-high, stirring occasionally to prevent milk from scorching. 3. Stir in lemon juice; cover and remove from heat. Let stand 5 minutes. With slotted spoon, gently transfer curds from saucepan to lined strainer. Drain 3 minutes. Discard whey in bowl. 4. If not using right away, transfer ricotta to clean bowl, cover, and refrigerate up to 1 week. |
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| Notes: | ||
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