Lemon ricotta

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

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


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.


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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