Sauces, jams & condiments
- 2 qts milk, whole
½ c heavy cream
- 1 t sea salt
- 3 T lemon juice, fresh
- Set pressure cooker to "sear", adjust time to 10 minutes, and press start/stop. Add milk and cream. Bring to a boil. Constantly watch milk to prevent scorching.
- Once milk and cream are boiling, turn off pressure cooker and immediately add salt and lemon juice. Stir.
- Close lid but do not lock. Let sit for 15 minutes. After 15 minutes, curds should have separated from whey.
- Strain through cheese cloth for 15-20 minutes. Ricotta is ready to serve.