Homemade Ricotta with Spicy Honey
Homemade ricotta. Sounds hard. It's not!
We all know cheese and Bees Knees is a pairing made in heaven. But this creamy, fresh, tangy ricotta is on another level. And so versatile! I like a simple sprinkle of black pepper, but avocado, radish, chive, plum slices, or fruit jam would be welcome to the party. All with a healthy drizzle of Bees Knees Spicy Honey, of course.
2 cups whole milk
1 cup heavy cream
1 teaspoon kosher salt
2 tablespoons lemon juice
Bees Knees Spicy Honey to drizzle
Pour the milk, cream, and salt into a pot and turn heat on high.
My small lemon yielded exactly 2 tablespoons of juice, but I always rest my tablespoon measure over a ramekin to make sure I'm right on target.
When the boiling action on the edges starts to move into the center, remove from the heat immediately. (Do not get transfixed and watch it boil over, I say from experience.)
Add lemon juice and stir very, very gently until you start to see small curds on your spoon. Let the pot sit for 10 minutes.
Line a mesh colander or sieve with two layers of cheesecloth and set over a large bowl. Pour the liquid into the cheesecloth and set in the fridge for several hours. My ideal consistency comes around hour 10, but pull it sooner if you're looking for a looser cheese.
Haven't tried our Bees Knees Spicy Honey Yet? Go ahead, order a bottle or two. We're so confident you'll love it that we'll give your money back if you're unhappy for any reason.