To Make / Homemade Ricotta

 
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     Buongiorno friends! With summer weather in full swing, it's time to head to Italy - or to their food, at least! Full disclosure: I have been to Italy, and we did eat a lot of delicious food (mainly gelato) while there - but I want to dive deeper than just the standard Italian food that everyone and their nonna has had. Italy has many different regions (that were all their own sovereign states up until the mid-19th century - yup, Italy wasn't unified until about 150 years ago), and therefore, many different cuisines. I want to explore all of them - starting with a cornerstone of many Italian regions: ricotta! You can buy a tub of ricotta in any grocery store, but it's one of the easiest cheeses to make at home - and now that I've made it, I think it tastes 5,000 times better than store bought. I smeared mine on whole wheat toast, and made a quick strawberry jam from the strawberries in our garden - very simple, very fresh, and one of the most delicious things I've eaten in awhile! Find the recipe below, and happy cheese-making!

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     Ingredients: 

- 3 cups whole milk
- 3/4 cups heavy cream
- 1/2 teaspoon salt
- 1/2 tablespoon lemon juice
- 2 tablespoons white vinegar

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Directions:

1. Combine milk, heavy cream, and salt in a medium saucepan. Cook over medium heat, stirring occasionally, until warm. Turn up your heat slightly, and add vinegar and lemon juice. Continue to stir occasionally until mixture curdles - about 5 minutes. 

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2. Remove from heat and pour over a cheesecloth into your container. Let strain for about 20 minutes. 

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3. Once strained, use as you like! The ricotta will keep for about a week in the fridge. 

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4. Enjoy! (Preferably the Italian way - on bread with fruit and an espresso :))

    Thanks for reading, and have a fun Tuesday!