Homemade Ricotta with Lemon and Basil
Description
Perfect with meals and drinks. Homemade cheese is always tastier than store-bought. The smooth, creamy texture of ricotta combined with tangy lemon zest and basil will win everyone over. This recipe yields 3–4 cups of ricotta. You can use this cheese for sandwiches, add it to pasta and other dishes—the options are endless. Serve with herbs and sauce.
Instructions
- 1
Step 1
1. Finely chop the basil. In a large deep pot, heat the milk and salt to 85°C, stirring to prevent scorching.
- 2
Step 2
2. Remove from heat and pour in the lemon juice. Let the mixture stand for 25 minutes.
- 3
Step 3
3. Line a large colander or sieve with a double layer of cheesecloth and set it over a deep bowl.
- 4
Step 4
4. Slowly pour the cheese mixture into a colander lined with cheesecloth and let drain for 10–15 minutes.
- 5
Step 5
5. Put the cheese in a large bowl.
- 6
Step 6
6. Add chopped basil, lemon zest, and black ground pepper to taste. Do not mix the cheese for too long.
- 7
Step 7
7. Transfer the ricotta to an airtight container with a tightly fitting lid and refrigerate for 2 hours or overnight. Ricotta is best served with garlic croutons and olive oil.