ingredients :
1,25 liter sheep's milk
1/4 cup lemonjuice
1/2 tsp seesalt

1 heaping tbsp lemon zest
2 tbs crushed peppercorns

directions :
1. Pour the milk into a large pan, add salt and cover. Heat over medium heat to 190 degrees Fahrenheit. Stir occasionally. Turn off the heat, add lemon juice, and stir until curds form. Let the pot sit undisturbed for 5 minutes.
2. Line a collander with cheesecloth and place it over another bowl. Pour the curds and whey into the collander, and let the curds strain for at least an hour. 
3. I strained this ricotta for 3 hours. Press and fold the ricotta into cling film and make a 'sausage'. Let it rest in the fridge for at least half an hour. 
4. Mix zest and peppercorns and scatter over a plate. Take the ricotta sausage from the fridge and press into the mixture. Cover again with cling film, and put in the fridge until usage.  

original ricotta recipe by tastingtable 

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