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Sauces and Condiments

Lemon ricotta

Lemon ricotta
Christina House / Los Angeles Times

One of the annual class projects at the Midwestern boarding school where I grew up was making maple syrup. After collecting sap from the local stand of sugar maples, we’d stay up all night, boiling the stuff into syrup in ... Read more

Total time: 30 minutes | Makes 1½ cups
  • 1 quart whole milk
  • 1 cup heavy cream
  • 1 teaspoon kosher salt
  • ¼ cup lemon juice
  • 1 tablespoon lemon zest

Step 1Line a strainer with cheesecloth and set it over a large bowl. Set aside

Step 2In a large saucepan over high heat, combine the milk and cream and bring to a boil. As soon as it boils, remove the pan from the heat and add the salt and lemon juice. Stir and let rest for 15 minutes while the curds separate.

Step 3Strain the mixture through the prepared cheesecloth-lined strainer. When all of the liquid has drained, discard it and spoon the fresh ricotta into a serving bowl. The cheese will be loose and creamy. For thicker cheese, allow it to strain longer. Stir in the lemon zest.

Note: From Amy Scattergood.

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