Ricotta Home Made

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Ingredients

  • Burrell:
  • dont use ultra pasteurized milk, use vinegar instead of lemon juice for smaller curds
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  • https://www.thekitchn.com/how-to-make-homemade-ricotta-cheese-cooking-lessons-from-the-kitchn-23326
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  • https://www.foodnetwork.com/recipes/ina-garten/homemade-ricotta-recipe-1923290
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  • https://www.foodnetwork.com/recipes/anne-burrell/homemade-ricotta-recipe-2014864
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  • https://www.foodnetwork.com/videos/homemade-ricotta-0249199
  • 6 cups 6 cups
  • 2 cups 2 cups
  • 3 tablespoons 3 tablespoons
  • 1 teaspoon 1 teaspoon
  • Big fat finishing oil
  • Rustic Italian bread, for serving
  • 1 clove 1 clove
  • In a medium saucepan, combine the milk, heavy cream, vinegar and salt. Place the pan over a medium heat and slowly bring the milk mixture to a simmer. Simmer the milk mixture for 1 to 2 minutes, you will see curds begin to form.
  • Preheat the grill or broiler.
  • While the ricotta is draining, slice the bread into 1/2-inch thick slices. Toast the bread on the grill or in the broiler on both sides. Swipe the garlic 2 times on each piece of toast and drizzle each toast with big fat finishing oil.
  • Serve the ricotta and grilled bread. The ricotta is best served a little warm.

Preparation

Step 1

Tried the Anne Burrell -
was not curdling so added more vinegar -used twice as much vinegar, let it cook for much longer - good warm but too much tang for cannoli filling - try original amt of vinegar
Don't over drain-save drained whey to add back in in case too firm-

*Burrell -worked: heat first as with other recipes-
let milk & Cream come to 200 degrees, add salt & 3 tbs vinegar, let set a 15-20 mins, drain but leave loose-thickens as it cools

try Ina-slightly dif procedure-

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