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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Ricotta Cheese

Gregory Clapp

Making Ricotta is surprisingly easy, and making it fresh adds a special, amazing element to many dishes.  It's an elegant addition to a simple green salad.

  • 4 cups whole milk
  • 1 cup heavy whipping cream
  • 1 ½ tsp salt
  • ¼ cup fresh lemon juice

Place all ingredients into a nonreactive sauce pan.  Stir to just combine.  Gently heat to a low boil.  You will notice it starting to form curds after a couple of minutes.  Remove from heat and let set for 15 minutes.  Line a colander with cheese cloth and place over a bowl.  Gently using a large spoon scoop curds into the colander.  Place in the refrigerator to continue draining.  Drain for at least 1 hour.  The longer you drain the ricotta the denser and more flavorful the cheese will be.  When drained place ricotta in an air tight container- it keeps for several days.

If curds do not form try adding another 1 tbsp lemon juice, stirring gently to not break up any curds that have formed, and setting for another 5 minutes.

Makes 1 cup.