Homemade Ricotta with Jam on Toast

Creamy, Sweet, Crunchy
MAKES ABOUT 20 OUNCES RICOTTA, ENOUGH FOR 8 PIECES OF
TOAST
SHOPPING LIST
Bread
Jam
Lemon juice
Whole milk
Heavy cream
Fruit (optional)
Heat 8 cups of whole milk, 1 cup of heavy cream, 6
tablespoons of lemon juice, and 1 teaspoon salt over medium
heat in a heavy, nonreactive pot until it reaches 180°F. Stir
gently to mix, then keep the mixture on the heat for 20
minutes, making sure the temperature doesn’t dip below 175°F
or exceed 185°F. Remove from the heat and let sit for 30
minutes.
Using a slotted spoon, scoop the ricotta out and let drain in a
colander lined with paper towels or a cheesecloth until all of
the excess liquid has drained away, about 10 minutes. Let the
ricotta cool to room temperature before serving, or store the
ricotta in an airtight container in the refrigerator for up to 1
week.
Serve with your favorite jam, toast, and fruit toppings, such as
fresh cherries or strawberries.
TIPS Using a thermometer is the key to getting silky and smooth ricotta. For brunches,
make a big batch of this ricotta the night before. Set out toppings the morning of, along
with the ricotta, and let your guests mix and match to make their ricotta toast.

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