Lemon Zest Ricotta Cream made with Homemade Ricotta
A delicious easy and elegant dessert alone or accompanied by fresh berries.
Lemon Zest Ricotta Cream
Ingredients
- 1/2 cup ricotta cheese or Part-skim for lower calorie
- 1/4 teaspoon grated lemon zest
- 1/4 teaspoon pure vanilla extract
- 2 teaspoons Sugar or honey Or one packet of sugar substitute
Instructions
- In a small bowl, mix together ricotta cheese, grated lemon zest, vanilla extract, and sugar. If desired, transfer to a pretty dish and chill until ready to serve.
- This recipe easily can be doubled, tripled or quadrupled, but it's easier to fight the temptation to eat the whole bowl by making only one serving at a time. It is delicious accompanied by mixed berries.
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To make this recipe over the top, try with Homemade Ricotta. Only a few more hands-on minutes that will catapult this one over the top.
Homemade Ricotta Cheese
Ingredients
- 4 c whole milk
- 2 c heavy cream
- 1/3 c fresh lemon juice or white vinegar
- 1 t salt
Instructions
- Pour both the milk and the heavy cream into a large stockpot.
- Turn the heat on medium and bring the milk to 200 degrees. If you don't have a thermometer, the milk will get a frothy foamy texture on top.
- Remove the pot from the burner. Do not let it brown or burn. Turn down the heat if you think this is happening.
- Stir in the lemon juice/ vinegar and the salt.
- Let the mixture sit for 10 minutes in the stockpot. It should have separated into clumpy white curds and a thin yellowish, watery mixture. If you still see a lot of milky liquid add another tablespoon of lemon juice, stir and wait another five minutes.
- Place the strainer over the bowl.
- Line the strainer with two pieces of two-ply cheesecloth or a linen dish towel.
- Pour or spoon the combined curdled milk and cream into the strainer over the bowl.
- Allow the ricotta to drain into the bowl for about 15-60 minutes depending on how wet you would like your ricotta. I find that if I gently turn the mixture every 15-30 minutes it helps the liquid to escape. If you live in a dryer area, you made need less time to drain the excess moisture.
- Give the ricotta a taste to adjust the salt.
- After this time, scoop the ricotta cheese into an airtight container and refrigerate
Tried this recipe?Let us know how it was!