Fig Ricotta

4 cups whole milk
1 cup heavy cream
1/2 tsp fine sea salt
Juice of 1 lemon
1/4 cup Fig balsamic


Combine milk, heavy cream, and salt in a nonreactive heavy bottomed saucepan. Place saucepan over medium-high heat and bring to a boil. Add lemon juice and continue to boil, stirring constantly until curds separate, about 1 minute. It may be necessary to adjust the heat to prevent cream from overflowing. Pour into a very fine-mesh stainless steel strainer. Place strainer over a bowl that is deep enough for the strainer to sit over and not touch the liquid. Allow cheese to drain for 1 hour in the refrigerator. Discard liquid and transfer ricotta to a covered container. Whisk in fig balsamic, refrigerate until ready to use.

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