A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

Ricotta Cheese

Of all the foods we miss while living in China – cheese is at the top of the list.

Oh, how we miss cheese!

In the imported section of larger grocery stores, we can easily get expensive American cheese slices. At the import market, we can get a twenty pound block of frozen mozzarella.

So you can imagine how excited we were when a friend gave us a recipe for Ricotta Cheese. It was surprisingly easy and was so perfect for lasagna .


  • 2 quarts whole milk (or whole shelf milk)
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice


  1. Line a large sieve (strainer) with a layer of heavy-duty (fine-mesh) cheesecloth (we used a clean white t-shirt) and place it in the sink.
  2. Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
  3. Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

Just poured in.

After an hour – heavenly ricotta!

2 comments to Ricotta Cheese

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>