Recipe: Handmade Ricotta with Grilled Stone Fruit

This week on the Market Report Chef David Sykes, Culinary Instructor at the New School of Cooking, suggests pairing simply grilled stone fruit like the Snow Queen nectarines with handmade ricotta cheese. For grilling, just slice the fruit in half, brush it lightly with oil and grill it over medium heat just until the grill marks begin to appear. Hear about Snow Queen nectarines below and keep reading for Chef Sykes’ Handmade Ricotta recipe.

Handmade Ricotta

3 cups whole milk

1 cup heavy cream

1 teaspoon kosher salt

3 Tablespoons fresh squeezed lemon juice

Add milk, cream and salt to a nonreactive saucepan. Cook to a temperature of 190 degrees. Stirring occasionally to keep from scorching. Use a candy thermometer to test. Remove from heat and add lemon juice. Stir once or twice.

Let sit 5 minutes, undisturbed. Line a colander with cheesecloth and set over a large bowl. Pour the curds and whey into the cheesecloth. Strain for 1 hour.