Guest blogger Jessica from Beauty Marks again.
I adore ricotta cheese – could eat it out of the container. But why do that when you can make your own? It’s actually far easier than you think, and the end result is sublime. You can use lower-fat dairy products if you want, but for best results, go all the way with full-fat.
2 qts whole milk
3/4 cup plain yogurt; I used Bellwether Farms sheep’s milk yogurt, but you can use Greek or regular yogurt
Optional: 1/2 cup heavy cream
2 tsp lemon juice
1 tsp salt
Line a strainer with two or three layers of cheesecloth and set it over a big, deep bowl.
In a large pot, bring all of the ingredients to a boil, then continue to let the mixture boil gently for one to two minutes, whisking occasionally.
Remove from heat and let it sit for up to around 30 minutes. Don’t expect it to look pretty.
Pour the milk mixture into the strainer and let drain for 15 – 30 minutes.
Lift the cheesecloth up and squeeze out excess liquid from the curds.
Enjoy this any way you’d normally use ricotta – including eating it plain with a drizzle of olive oil. It won’t keep long in the refrigerator.