Fresh, delicate and delicious. This easy to make ricotta is so easy you’ll never buy pre-made store bought ricotta again. Try it once and get hooked.
Ricotta
2017-05-06 13:53:28
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Ingredients
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons good white wine vinegar
Instructions
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Notes
- Smooth and delicious, great as a spread on crackers or smeared on sliced baggette with sundried or roasted tomatoes. The possibilities are endless and the enjoyment is limitless. Let the smooth silky cool cheese coat your mouth and sooth your senses. The freshest comfort food going.
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Ricotta