Homemade Ricotta
From PongoUSA 11 years ago
- 20 min. to make
- Serves 2 cup
Making ricotta at home is so easy, I couldn't believe it. After I tried it a couple month back, I always make my own ricotta now. All you have to do, bring milk, heavy cream, salt and vinegar to a boil, simmer for a few minutes and strain. Read more That's it, and It tastes so much better ! And don't throw away the whey, the liquid you get after straining. It's great as a substitute for milk or cream in sauces, casseroles, lasagna. I even braise meat in it. Delish ... See less
Ingredients
- 6 cups whole milk shopping list
- 2 cups heavy cream shopping list
- 3 tablesp. distilled white vinegar shopping list
- 1 teasp. kosher salt shopping list
- Big fat finishing oil shopping list
- Rustic Italian bread, for serving shopping list
- 1 clove garlic shopping list
How to make it
- 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.
- Line a mesh strainer with several layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for 15 minutes ( or longer for thicker ricotta. i let mine drain for about 30 min. ). Gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta. Transfer the ricotta to a serving dish and drizzle with big fat finishing oil.
- 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.
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