Fresh Ricotta Recipe From Davanti Enoteca

Ingredients

• 2 quarts whole milk1 cup heavy cream1 teaspoon salt, divided3 tablespoons fresh lemon juice1 tablespoon extra-virgin olive oil, plus more for garnish
• ½ teaspoon freshly ground pepper10 slices grilled bread
• Honeycomb

Directions

1. Make the ricotta: Line a large mesh strainer with cheesecloth and place it over a large bowl. In a large pot over medium heat, bring the milk, cream and ½ teaspoon salt to a rolling boil, stirring occasionally to prevent scorching. Add the lemon juice and reduce theheat to low. Simmer, stirring constantly, until the mixture begins to curdle (about 2 minutes). Pour the mixture into the lined sieve and let the cheese curds drain, at room temperature, for one hour. Discard the drained liquid and transfer the ricotta to a covered container. It's best fresh, but can be kept in the refrigerator for up to two days.
2. To serve: Pulse the ricotta, the olive oil, the remaining ½ teaspoon salt and the pepper in a blender or food processor for 2 to 3 seconds. (Be careful not to pulse too long or ricotta will become soupy.). Spoon it into a bowl or mason jar and garnish with a drizzle of olive oil and a sprinkle of salt and pepper. Serve with the grilled bread and honeycomb on the side.