Ricotta Cheese Easy with Herbs
Today I am making a small batch of Ricotta Cheese, just to eat or maybe I will use it in my mushroom pasta that I will make tomorrow. Not sure if it will last that long. I added Rosemary, Basil and Parsley. Just add what you like.
1/2 gallon whole milk or 2 percent
1 cup heavy cream
1/2 teaspoon salt
4 tablespoons fresh lemon juice
Herbs, I used basil, parsley and rosemary. you use what you like. Chopped fine
Add the Milk, Cream and Salt to a large sauce pan
Cook over medium high heat, stir frequently to prevent the milk from scorching
Cook till it reaches 190 F.
When the milk reaches 190 degrees take the pan off the heat and lay on a dish towel and pour in the lemon juice and just give it a quick gentle stir to distribute the juice.
Let it sit for about 5 minutes until the curds form
Get your piece of Cheese Cloth doubled, wet.
Line a strainer with the cheese cloth over a heat proof bowl and ladle in the liquid and curds onto the cheese cloth that you sprinkled with some of your herbs.
Add more curds and more herbs.
Now let the curds drain for about 1/2 hour for soft cheese or 1 hour for more stiff cheese
Squeeze out the liquid and place in a small bowl
Now if you can wait put in the fridge until ready to eat with a baguette or cracker or for a recipe. I can never wait I love it still warm
Remove the the cheese cloth and enjoy!