- Servings: 2 cups
- Provided by: Chef Matt Binkley
- 4 cups whole milk
- 1 cup full-fat yogurt
- 1/2 cup heavy cream
- 1 tsp salt
- 3 tbsp fresh lemon juice
- Special equipment: large sieve, fine-mesh cheesecloth
Ingredients Print Recipe
Slowly bring milk, yogurt, 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.
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.
Peaches with Fresh Ricotta and Honey
6 peaches, cut into wedges 1/4 cup lemon juice 3 tbsp organic cane juice or honey 8 sprigs mint
Toss peaches in lemon juice and sugar and allow to marinate for about 30 minutes to soften.
Arrange peaches on serving platter, top with ricotta and drizzle with honey. Garnish with mint sprigs.