WHERE TO BUY LEMON RICOTTA CHEESE RECIPES

Steps:

• Place a layer over a strainer/sieve with fine holes with the heavy-duty (fine-mesh) cheesecloth and then place it over a large bowl.
• Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching.
• Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
• Pour the mixture into the lined strainer and let it drain for 1 hour.
• After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.
• Note: homemade ricotta can be used right away or refrigerated

Steps:

• If your ricotta seems to have a lot of liquid, set it in a fine mesh strainer to drain off excess liquid about 30 minutes before you start cooking. If your ricotta seems fairly dry and compact, you can skip this step.
• Whisk together flour, baking powder, sugar, and salt in a small bowl. Combine ricotta, milk, egg yolks, and vanilla in a separate, larger mixing bowl. Add the dry ingredients to the ricotta and milk mixture, stirring gently until just combined.
• Beat the egg whites with a handheld electric mixer until stiff (see Recipe Note). (Alternatively, whisk the egg whites by hand.) Stir a small scoop of the egg whites into the pancake batter to lighten the batter, then fold in the remaining whites with a spatula.
• Heat a griddle over medium-high heat. Melt a small bit of butter in the pan, just enough to coat the surface. Use a 1/3-cup measure to pour batter onto the hot griddle. Cook the pancakes for about 3 or 4 minutes, until the undersides are golden and you see a few bubbles popping through the pancakes. Flip the pancakes and cook another 2 to 3 minutes, until golden. Repeat with the remaining pancakes.
• Serve the pancakes immediately, with maple syrup, fruit jam, lemon curd, or powdered sugar.