Fresh Lemon Ricotta Cheese

Recipe by Chef Joe Peroney

Ingredients:

½ gallon Whole Milk

2 cups Heavy Cream

4 each Lemons, zested and juiced

¼ cup White Wine Vinegar

2 teaspoons Kosher Salt

2 teaspoons Sugar

Procedure:

1. Zest the lemon’s and finely chop until the zest is very small. This will yield a

better mouthfeel in the final product. If you skip this step, the lemon zest

could get stuck in your teeth while eating.

2. Once lemons are zested, squeeze out all the juice and strain to remove the

pulp.

3. Combine the zest, lemon juice, vinegar, salt and sugar in a bowl and mix well

to combine and dissolve the salt/sugar. Set aside.

4. In a non-reactive stainless steel saucepot, heat the milk and heavy cream. As

the dairy gets hot, it will expand significantly so chose a pot that has a lot of

extra room.

5. Once the milk and cream start to come to a boil, remove it from the heat and

immediately add the container or lemon/vinegar/spices and stir to combine

and you see the cheese start to curdle.

6. Allow the cheese to sit at room temperature for 20 minutes before straining

through a cheesecloth or coffee filter.

7. Once strained, allow to sit at room temperature for 2 hours before placing

into an airtight container. If you like a dryer ricotta, allow to strain overnight in the fridge, covered with plastic wrap.

8. Store in the fridge for up to 5 days.

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