Homemade Cranberry Herb Ricotta - alive magazine
Serves 6.
Ingredients
- 8 cups (2 L) whole milk
- 3 lemons, juiced
- 1/4 tsp (1 mL) salt
- 1 Tbsp (15 mL) extra-virgin olive oil
- Zest of 1 lemon
- 1/4 cup (60 mL) diced dried cranberries
- 2 Tbsp (30 mL) chopped fresh parsley
- 1 Tbsp (15 mL) chopped fresh rosemary leaves
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