Fresh Lemon Ricotta Spread

If you are having people in, or you need a dish to take to party, this creamy fresh spread is guaranteed to impress.

Ricotta
8 cups (2 L) whole milk
1 cup (224 g) cream
1 tsp kosher salt
3 tbsp lemon juice

Line a colander set in the sink or over a pot with two layers of cheesecloth. In a large saucepan on medium-low heat, slowly bring milk and cream to a simmer, then add salt. Increase heat to medium-high and bring mixture to a low rolling boil. Immediately add lemon juice and turn off heat, but leave the pot on burner. Stir for 1 minute as curds form, then pour mixture into cheesecloth-lined colander. Let curds drain for 30 minutes.

NOTE: The temperature of the milk mixture is important. If it isn’t at a rolling simmer, the chemistry won’t work.

Lemon Ricotta Spread
1 cup (250 mL) fresh ricotta cheese
14 cup (60 mL) chopped fresh chives
1 tsp kosher salt
2 tsp lemon zest
2 tbsp lemon juice
2 tbsp unfiltered olive oil, divided
chopped fresh chives, for garnish

In a bowl, combine cheese, chives, salt, pepper, lemon zest and juice, and 1 tbsp olive oil. Mix with a fork or spatula until creamy. Let stand for 1 hour. Transfer to serving dish, drizzle with remaining olive oil, and garnish with chopped chives.

Recipes printed with permission from Grow What You Eat, Eat What You Grow by Arsenal Pulp Press

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