Ricotta

By Taraespo

Ina Garten recipe - makes enough for Gnocchi recipe

Ingredients

• 8 cups whole milk (half gallon)
• 4 cups heavy cream (quart)
• 2 tsp kosher salt
• 6 T good white wine vinegar

Preparation

Step 1

Pour the milk and cream into stainless steel or enameled pot. Stir in salt and bring to a full boil over med heat, stirring occasionally. Turn off the heat and stir in vinegar. Allow the mixture to stand for 1 minute until it curdles.

Set a large sieve or colander over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour mixture into the cheesecloth sieve and allow it to drain into the bowl at room temp for 20-25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. It will last in refrigerator for 4-5 days.