Delicious homemade lemon ricotta? Absurdly easy, says Dr. Marianne Bette of Woodbury, CT., physician and author of a remarkably valuable memoir, Living with a Dead Man: A Story of Love, about facing her late husband’s terminal illness. When I tasted her ricotta recently, I swooned; when she explained her simple process, I vowed to make it this weekend. (Marianne keeps bees and uses her own honey; I buy mine from a local farm stand.)
Ingredients
- 1 gallon whole milk
- 1 quart buttermilk (full fat is best)
- Juice of 2 lemons
- Zest of 1 lemon
- honey to taste
- 1 scoop raspberry jam optional
Servings: cups (possibly more)
Instructions
- Place the whole milk and buttermilk in a heavy-bottomed pot, on medium, and stir until the curds form and look like ricotta. (Many sites will advise a thermometer and specific temperature.)
- Strain the mixture into a bowl through two layers of cheesecloth. (She lets it sit, draining, in the refrigerator.)
- Drizzle the cheese with honey and lemon juice, toss gently to incorporate. Sprinkle with zest just before serving at room temperature. (You can top it with a tablespoon of raspberry preserves, too.)
