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Old 03-23-2010, 02:53 PM   #1
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Lemon-Ricotta Pudding (sweet or savory)

Homemade ricotta is easy to make at home, and much tastier! This pudding can be served as a starter with cherry tomato and basil salad or at the end of a meal with strawberries and your favorite LC sweet syrup.

Lemon-Ricotta Pudding (Food & Wine magazine)

Ricotta

1/2 gallon whole milk
1 cup heavy cream
3 TBS plus 1 tsp white vinegar (more as needed)

Pudding

3/4 cup heavy cream
finely grated zest of 1 lemon
2 large eggs, lightly beaten
salt to taste

1. Make the ricotta: Line a strainer with a double layer of cheesecloth and set over a large bowl. In a large saucepan, heat the milk and cream over moderately high heat to 180*. Remove from the heat and slowly add teh vinegar until you see the milk separate; add more vinegar as needed. Cover the saucepan and let stand for 2 minutes.

2. Pour the contents of the saucepan into the strainer and shake vigorously to remove the water (a.k.a. whey). You should have about 2 cups of ricotta; let cool.

3. Make the pudding: Preheat the oven to 325*. Butter four 1 cup ramekins. In a large bowl, whisk 1 3/4 cups of the ricotta with the heavy cream and lemon zest, breaking up any large ricotta curds. Season with salt. Whisk in the eggs.

4. Pour the pudding intothe prepared ramekins and set them in a baking dish. Add enough hot water to the dish to reach halfway up the sides of the ramekins. Bake for about 55 minutes, or just until set. Let the puddings cool to room temperature or refrigerate until chilled. Serve in the ramekins.

Last edited by BikerAng; 03-23-2010 at 02:55 PM..
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Old 03-24-2010, 12:52 PM   #2
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Could I use this ricotta to make lasagna?
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Old 03-24-2010, 01:48 PM   #3
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I think so. It won't be as grainy as the type you buy in the store and it's a little more wet (but you could strain it longer to get more moisture out of it).
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Old 03-25-2010, 05:26 AM   #4
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Wow, Angie, that sounds amazing! I like the idea of making my own ricotta - less sodium too!
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Old 03-25-2010, 08:33 AM   #5
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It's really quite easy and it tastes so much better (and you choose the type of milk/cream to use). Just don't use ultra-pasteurized milk/cream because it won't turn out a nice product.
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Old 03-25-2010, 09:04 AM   #6
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Can anybody tell me how many carbs are in this ricotta? I don't know if any carbs get thrown away with the whey.
Thanks!
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Old 03-25-2010, 09:16 AM   #7
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I just looked up a whole milk ricotta and it's 3 carbs per 1/4 cup. I'm not sure how much milk/cream is used though in a commercial variety.
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Old 03-28-2010, 11:05 AM   #8
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I made the custard yesterday, using purchased ricotta and adding a good amount of Fiberfit because I wanted to serve it for dessert. I tasted it for sweetness after I added the lemon rind and before I added the eggs. Cooled and then refrigerated for a few hours and topped it with a squirt of whipped cream. It was delicious! Plan to do it again next weekend for Easter Dessert, maybe with a few berries on top. Thanks for the recipe!
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Old 03-28-2010, 12:02 PM   #9
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I'm so glad you liked it!
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