I promise, you will NEVER go back to "store bought" ricotta after trying this easy recipe! (This recipe is courtesy of Food & Wine magazine)
Ingredients:
2 Quarts Farm Fresh Organic Whole Milk (I prefer the 'cream-style', with cream on top)
1 Cup Organic Heavy Cream
3 Tablespoons White Vinegar
1/2 Teaspoon Kosher Salt
Instructions:
Step 1 - In a medium pot, 2 quarts organic whole milk and 1 cup organic heavy cream.
Step 2 - Heat over moderately high heat until the surface becomes foamy and steamy, and an instant read thermometer reads 185 degrees F. (Note - do NOT let the milk boil!)
Step 3 - Remove the pot from the heat, and add the 3 tablespoons white vinegar. Stir gently for 30 seconds. (the mixture will curdle almost immediately)
Step 4 - Add the 1/2 teaspoon kosher salt, and stir for 30 seconds more.
Step 5 - Cover the pot with a towel, and let stand at room temperature for 2 hours.
Step 6 - Line a colander with cheesecloth, allowing several inches to hang over the side of the colander. Using a slotted spoon, transfer the curds to the colander.
Step 7 - Gather the corners of the cheesecloth and secure with a rubber band. Allow the ricotta to stand for 30 minutes. Occasionally squeeze the ricotta to drain the excess whey.
Transfer the drained ricotta to a bowl, and use immediately, or place in the refrigerator for up to 4 days.
Enjoy!
Ingredients:
2 Quarts Farm Fresh Organic Whole Milk (I prefer the 'cream-style', with cream on top)
1 Cup Organic Heavy Cream
3 Tablespoons White Vinegar
1/2 Teaspoon Kosher Salt
Instructions:
Step 1 - In a medium pot, 2 quarts organic whole milk and 1 cup organic heavy cream.
Step 2 - Heat over moderately high heat until the surface becomes foamy and steamy, and an instant read thermometer reads 185 degrees F. (Note - do NOT let the milk boil!)
Step 3 - Remove the pot from the heat, and add the 3 tablespoons white vinegar. Stir gently for 30 seconds. (the mixture will curdle almost immediately)
Step 4 - Add the 1/2 teaspoon kosher salt, and stir for 30 seconds more.
Step 5 - Cover the pot with a towel, and let stand at room temperature for 2 hours.
Step 6 - Line a colander with cheesecloth, allowing several inches to hang over the side of the colander. Using a slotted spoon, transfer the curds to the colander.
Step 7 - Gather the corners of the cheesecloth and secure with a rubber band. Allow the ricotta to stand for 30 minutes. Occasionally squeeze the ricotta to drain the excess whey.
Transfer the drained ricotta to a bowl, and use immediately, or place in the refrigerator for up to 4 days.
Enjoy!
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