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Lemon ricotta

Time 30 minutes
Yields Makes 1½ cups
Lemon ricotta
(Christina House / Los Angeles Times)
1

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

2

In 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.

3

Strain 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.

From Amy Scattergood.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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