Ricotta

Homemade

Ricotta

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    cups whole milk

  • 2

    cups heavy cream

  • 1

    t kosher salt

  • 3

    T good white wine vinegar

Directions

Set large sieve over 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 pot. Stir in salt. Bring to full boil over medium heat, stirring occasionally. Turn off heat and stir in vinegar. Allow mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey). Pour mixture into the cheesecloth lined sieve and allow to 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 thick the ricotta (like mine more thick), Transfer ricotta to a bowl, discarding the cheesecloth and any remaining whey. Will keep for 4 to 5 days.


Nutrition

Facebook Conversations