How to Make Martha Stewart's Fresh Ricotta

Ingredients

• 8 cups Whole Milk (organic, whole milk)
• 1.5 cups Heavy Cream (organic heavy cream)
• 1 teaspoon Salt (kosher or sea salt)
• 0.25 cup Fresh Lemon Juice (freshly squeezed, strained)
• 2 pieces Lemon (small lemons, juiced)
• 10 ounces Rhubarb (red variety, trimmed ends, cut into 1/2 inch pieces)
• 0.66 cup Granulated Sugar (for compote)
• 2 tablespoons Water (for simmering rhubarb)

Instructions

1. Gather Ingredients and Equipment

   Measure out the milk, cream, salt, lemons, rhubarb, sugar, and water. Set out all equipment.

   Time: PT5M

2. Heat Milk Mixture

   Combine the whole milk, heavy cream, and salt in the heavy‑bottomed saucepan. Heat over medium‑high, stirring occasionally, until the mixture reaches 195°F.

   Time: PT10M

   Temperature: 195°F

3. Prepare Lemon Juice

   Cut off the ends of the lemons, juice them using the hand juicer, and strain the juice through a fine mesh strainer to remove seeds and pulp.

   Time: PT5M

4. Coagulate the Milk

   Remove the saucepan from heat and stir in the freshly squeezed lemon juice.

   Time: PT1M

5. Rest for Curd Formation

   Let the mixture sit undisturbed for 5 minutes so the curds can fully form.

   Time: PT5M

6. Drain the Ricotta

   Line a colander with cheesecloth over a large bowl. Gently ladle the curds into the cheesecloth and let drain for 20 minutes.

   Time: PT20M

7. Prepare Rhubarb

   Trim the ends off the rhubarb stalks, discard the leaves, and cut the stalks into ½‑inch pieces.

   Time: PT5M

8. Cook Rhubarb Compote

   In a small saucepan combine the rhubarb pieces, 2/3 cup sugar, and 2 tbsp water. Bring to a simmer over medium heat and cook, stirring occasionally, until the rhubarb is tender and the liquid thickens, about 10 minutes.

   Time: PT10M

   Temperature: medium heat

9. Cool the Compote

   Remove the compote from heat and let it cool to room temperature or chill in the refrigerator.

   Time: PT5M

10. Finish the Ricotta

    Transfer the drained ricotta from the cheesecloth into a serving bowl. For a firmer texture, refrigerate for 1 hour before serving (optional).

    Time: PT2M

11. Serve

    Spoon a generous portion of ricotta onto plates and top with a spoonful of rhubarb compote. Enjoy as a light dessert.

    Time: PT1M

Nutrition Facts

Calories

130

Protein

5 g

Carbohydrates

12 g

Fat

7 g

Fiber

1 g