Bake Club Ricotta



Makes about 1 cup


2 cups milk

¼ cup heavy cream

½ teaspoon salt

1 tablespoon fresh lemon juice


Line a large sieve with a layer of cheesecloth and place it over a large bowl.


Slowly bring milk, cream, and salt to a rolling boil in a medium sized heavy bottom saucepan over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring often until the mixture curdles, 2-4 minutes.


Pour the mixture into the lined sieve and let it drain 1 hour.


I use my ricotta for all things sweet and savory. Morning toast with ricotta and some citrus jam- YES. Or lasagna night— BRING IT!


(The lemony liquid that remains is all you- I like to use it in place of milk in my pancakes!).