Making this Fresh Ricotta recipe will be a serious work horse in your kitchen and will be the basis for many of your homemade meals like pasta dishes including lasagna and even pizza, toasts and flatbreads, desserts, omelettes and egg dishes like quiche, souffle, and whatever else you can dream up.
I love the added zest of lemon. It gives it such a fresh and special taste that rivals anything out of a grocery store tub.
Most recipes call for double cream which is hard to find here in the states although I have found it at one of my local markets. It’s has na extremely high butter fat content. Heavy whipping cream is a good substitute, but try to find double cream or Devinshire cream as it is also known.
So simple to make. Make sure you have lots of yummy things planned for the week to use every drop of it, or you could just have delicious no fuss ricotta toast and honey with fruit on really good artisan bread for the week!
Add lemon juice and zest
Pour milk into prepared bowl and strain for about an hour
It should look nice and fluffy like this.
This recipe makes one cup. You’ll probably want to double it after that.
What you will need:
A large Sieve
Other recipe you may like:
Fresh Ricotta and Spinach Stuffed Shells
Lemon Ricotta Pasta
Fresh Lemon Ricotta