CONTRIBUTED BY: DODIE ANDERSON
EQUIPMENT
Large fine-mesh strainer
Fine-mesh cheesecloth
Large bowl
Medium/large heavy pot
Storage dish
INGREDIENTS
2 quarts/2 liters pasteurized or raw whole milk (do not use ultra pasteurized)
1 cup heavy cream
½ tsp pickling salt
1 cup freshly squeezed sweet, strained orange juice
Optional: add Orange Marmalade
PREPARATION AND COOKING TIME
Prep time: 15 minutes
Cooking time: 1 hour or more
METHOD
Line the strainer with a layer of cheesecloth and set it into a large bowl.
Place milk, cream and salt into a medium/large pot.
Slowly bring milk, cream and salt to a rolling boil and stir regularly over a moderate heat to prevent scorching.
Add orange juice, stirring to mix well.
Lower heat to a simmer, stirring constantly until mixture curdles (looks like runny scrambled eggs with too much liquid).
Pour mixture into a lined strainer and allow it to drain for 1 hour.
Decant the curds by scooping them into a storage dish. Discard the liquid whey.
Cover and chill orange ricotta.
YIELD
Serves 6+
SERVING SUGGESTION
Add the orange marmalade as a topping.
STORAGE SUGGESTION
Orange ricotta will keep in the fridge for one week.