Cheesy Goodness

This is my second attempt at homemade ricotta and it is AWESOME!  Last time I used buttermilk and whole milk.  I drained it a bit too long, didn't add salt, and it was dry/rubbery and tasteless.  This time I followed the directions on Smitten Kitchen and used 3 cups whole milk and 1 cup heavy cream. 

Just got this little measuring glass yesterday at Melissa Guerra--it would have come in handy making my cocktails on Friday.  Lemon juice is the acidulating agent in this recipe, and you can definitely taste it in the finished product.  It couldn't be simpler--mix milk/cream/salt, heat in heavy saucepan to 190 degrees, add lemon juice and wait 5 minutes and strain through cheese cloth.

I found a reusable cheesecloth--suprisingly easy to clean and it did a much better job than the disposable kind.  I drained for 30 minutes, but if you want firmer consistency for stuffing manicotti I would drain it a bit longer.  You should use it in the next 2-3 days. 

I am planning on making this.  I couldn't resist stealing a bite of it while it was still warm....

Ever hopeful...