Yield: 1 servings
|1 \N||4 quarts whole cow's milk|
|2 cups||Goat's milk|
|2 cups||Heavy cream; (preferably not|
|\N \N||; ultra pasteurized)|
|5 tablespoons||Fresh lemon juice|
Put both milks, the cream, and the lemon juice into a large nonreactive saucepan or stew pot. Turn the heat to low and bring to 194 degrees using a candy thermometer, making sure it does not touch the bottom or sides of the saucepan or pot. This will take about 2 hours.
Line strainer or small colander with cheese cloth. When curds form on the surface of the liquid, remove them with a skimmer or slotted spoon and transfer to the strainer. Increase the heat to medium and after 8 minutes, skim some more, until all the curds are removed and only milky liquid remains.
Leave the curds to drain for 1 hour, then transfer them to container and refrigerate. Fresh homemade ricotta will stay fresh for about 4 days in the refrigerator and may be used in recipes.
Converted by MC_Buster.
Per serving: 1660 Calories (kcal); 176g Total Fat; (92% calories from fat); 10g Protein; 20g Carbohydrate; 653mg Cholesterol; 180mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; ½ Fruit; 35 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW NUMBER CP0063 Converted by MM_Buster v2.0n.