I like to use organic ingredients around here. I do so as much as possible, but one thing I can never seem to find, is organic Ricotta cheese.
So I make my own!
This is so unbelievably easy, and is about as fresh as you can get! I love the buttery, creamy smell this sends around the kitchen.
1 Quart whole milk
1 cup Half and Half
2 Tb lemon juice
First, take a large colander and set it in a larger bowl. Line the colander with a double layer of damp paper towel, or cheese cloth.
Now, in a stainless steel, or enameled saucepan, bring the milk, half and half,and salt to a boil over medium-high heat, stirring constantly.
As soon as it comes to a nice boil, remove from heat immediately - you know how milk likes to boil over! Stir in the lemon juice. The mixture will immediately begin to form curds. If it doesn't form after a half a minute or so, add another teaspoon of lemon juice.
(I know these are hard to see, but what can I say? Milk is white!)
Pour the mixture into the colander, and let it drain 15 - 30 minutes, depending on how dry you want it.
This recipe will make approximately 1 *full* cup of Ricotta cheese. You can easily double it as well.
Use it right away, or put it in the fridge, covered to be used the next day.