HOMEMADE FRESH RICOTTA CHEESE

2 quarts of organic milk
1 cup of organic heavy cream
3 Tablespoons of white vinegar
1/2 teaspoon kosher salt.
In a medium pot, warm the milk and cream over moderately high heat until the surface becomes foamy and steamy and an instant thermometer inserted into the milk reads 185 degrees. Do not let the milk boil. Remove the pot from the heat. Add the vinegar and gently stir for 30 seconds; the mixture will almost curdle immediately. Add the salt and continue to gently stir for another 30 seconds. 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 rubberband. Let the ricotta stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off the whey. Transfer the ricotta to a bowl and use at once, or cover and refrigerate.
Refrigerate for up to 4 days. Makes aproximately 3 1/2 cups. I used all 3 1/2 cups of the ricotta in my lasagna that night. Use this homemade ricotta as you would any other store bought ricotta.
No comments:
Post a Comment