Richer Ricotta
From jo_jo_ba 11 years ago
- 1 hour to make
- Serves 14
Homemade ricotta is perfect to customize based on the milk and other additions you have around. This fine-textured version amps up the decadence factor with half and half cream and whole milk,and uses citric acid for a clean-tasting coagulant (since vinegar and lemon juice can both taste bitter over time). Read more A pinch of sea salt rounds out the flavours. See less
Ingredients
- 4 cups 1/2 and 1/2 cream shopping list
- 2 cups whole milk shopping list
- 3/4 tsp sea salt shopping list
- 3/4 tsp powdered citric acid shopping list
- 1/3 cup cold water shopping list
How to make it
- Combine the cream, milk and salt in a saucepan.
- Mix the citric acid and cold water, then add half this mixture to the milk in the pot and place over medium heat.
- Bring the mixture up to 185F, stirring almost constantly to prevent scorching.
- If the milk does not curdle by this point, begin adding the reserved acid solution tablespoons at a time.
- Once it begins to curdle, remove from the heat and let it rest 30 minutes.
- Place a colander in a sink and line with a moistened double-layer cheesecloth or clean dishtowel.
- Slowly pour the cooked mixture into the colander, allowing the whey to run through while the curds collect in the cloth.
- Gather the corners of the cloth and tie them together, then either hang the ball of ricotta from the faucet or leave in the colander 15 minutes.
Serving Size
- Makes 15 (dry) oz, about 1 3/4 cups packed (fourteen 2 tbsp servings)
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