Ingredients
- 2 Qrts. whole milk, the fresher the better, I use unpasturized organic from local source. shopping list
- 2/3 Cup whole milk yogurt, again the fresher the better! The cultures need to be alive, its not chemically necessary but I think it tastes better. shopping list
How to make it
- Pour milk and yogurt into sauce pan and bring to at least 190° over medium heat. Do not bring to a boil.
- When you begin to see curdles forming, continue to heat for 4 - 5 minutes to insure full coagulation.
- Cover strainer or colander with cheese cloth and place over large pot.
- Pour curds and whey through the cheese cloth, press lightly to remove excess liquid, allow ricotta to cool and enjoy!
People Who Like This Dish 7
- karlyn255 Ypsilanti, MI
- joe1155 Munchen, DE
- peetabear Mid-hudson Valley, NY
- goblue434 Anniston, AL
- putz9081 Wyandotte, MI
- aussie_meat_pie My Kitchen, AU
- mbeards2 Omaha, NE
- hungrynow Corralitos, CA
- clbacon Birmingham, AL
- mark555 Center Of The World Ma' Center Of The World, KS
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The Rating
Reviewed by 6 people-
I will try this soon! I have been looking for a recipe for this for a while. Thank you for posting it.
Mark
mark555
in Center Of The World Ma' Center Of The World loved it
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thank you for posting this recipe.. five forks
peetabear
in mid-hudson valley loved it
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I love recipes that show how to make something traditional really from scratch. Great recipe idea!
joe1155
in Munchen loved it
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