Fresh Ricotta Crostini

Name: Fresh Ricotta Crostini
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: About 1 cup
Ingredients: 4 cups whole milk; 3 tablespoons lemon juice, plus the zest of 1 lemon; 1/2 teaspoon kosher salt; 1 baguette, sliced and toasted; Extra-virgin olive oil, for serving

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Level: Easy
Total: 30 min

Prep: 5 min
Inactive: 15 min
Cook: 10 min

Yield: About 1 cup

Level: Easy
Total: 30 min

Prep: 5 min
Inactive: 15 min
Cook: 10 min

Yield: About 1 cup

Ingredients

4 cups whole milk

3 tablespoons lemon juice, plus the zest of 1 lemon

1/2 teaspoon kosher salt

1 baguette, sliced and toasted

Extra-virgin olive oil, for serving

Directions

Watch how to make this recipe.

Lay three layers of cheesecloth over a colander.
Add the milk to a large heavy pot and place over medium-high heat. Stir in the lemon juice and salt and heat until an instant-read thermometer reaches 175 degrees F. The milk will begin to just bubble and start to steam. At this temperature you'll begin to see the curds separate from the whey. Be mindful of over stirring the ricotta while the curds are forming, you don't want to make your ricotta stiff. Let it sit for 5 minutes undisturbed and you will be left with a very creamy and pleasant finished result.
Gently remove the curds from the pot to the colander. Use the side of the cheesecloth to very gently release some of the liquid. Tie up the curds using butcher's twine and let drain for 5 to 10 minutes. Remove from the cheesecloth and place in a bowl. Serve warm on toasted bread with lemon zest and a drizzle of extra-virgin olive oil.