Homemade Ricotta (Smitten Kitchen)
Makes about 1 generous cup of ricotta
3 cups whole milk
1 cup heavy cream
1/2 teaspoon coarse sea salt
3 tablespoons freshly squeezed lemon juice
Pour the milk, cream and salt into a 3-quart nonreactive saucepan. Attach a candy or deep-fry thermometer. Heat the milk to 190°F, stirring it occasionally to keep it from scorching on the bottom. Remove from heat and add the lemon juice, then stir it once or twice, gently and slowly. Let the pot sit undisturbed for 5 minutes.
Line a colander with a few layers of cheesecloth and place it over a large bowl (to catch the whey). Pour the curds and whey into the colander and let the curds strain for at least an hour. At an hour, you’ll have a tender, spreadable ricotta. At two hours, it will be spreadable but a bit firmer, almost like cream cheese. (It will firm as it cools, so do not judge its final texture by what you have in your cheesecloth.) Discard the whey, or, if you’re one of those crafty people who use it for other things, of course, save it. Eat the ricotta right away or transfer it to an airtight container and refrigerate until ready to use.
Serve: On 1/2-inch slices of baguette that have been run under the broiler until lightly bronzed. Serve it simply [as shown in the top photo, left to right] with honey and a pinch of flaky sea salt, a couple grinds of black pepper, pinch of salt and drizzle of olive oil, and/or a few droplets of an aged balsamic.
Do ahead: I keep mine only 3 to 4 days; the really fresh milk I used doesn’t last long.