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Creamy Homemade Ricotta Recipe

Ingredients

How to make it

  • In a medium pot warm the mils and cream over moderately high heat until the surface becomes foamy and steamy and an instant-read thermometer inserted in the milk registers 185*; don't let the milk boil. Remove the pot from the heat. Add the vinegar and stir gently for 30 seconds; the mixture will curdle almost immediately. Add the salt and stir for 30 seconds longer. Cover the pot with a clean towel and let stand at room temperature for 2 hours.
  • Line a large colander with several layers of cheesecloth, allowing several inches of overhang. Set the colander in a large bowl. Using a slotted spoon, transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band. Let the ricotta stand for 30 minutes, gently pressing and squeezing the cheesecolth occasionally to drain off the whey. Transfer the ricotta to a bowl and use at once, or cover and refrigerate.
  • This fresh ricotta can be refrigerated for up to 4 days.

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  • borinda 15 years ago
    Can you just salivate to make a lasagne with this? Or stir it into some pasta with some pesto on top... Oh, be still my heart this sounds divine and fattening as I dream up what I'd do with it!!
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The Cook

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