Ricotta
Recipe Date:
September 12, 2015
Difficulty:
Easy
Measurements:
Imperial (US)
Yield: 1½ pounds
Ingredients
- 1 gallon whole milk
- 2 cups heavy cream
- ½ cup white vinegar
- 2 teaspoons kosher salt
Directions
1. Prepare a medium colander. Line the colander with cheese cloth and let the cloth hang over the edges by 2 inches. Place the colander over a large bowl to catch the whey when you drain the ricotta.
2. Heat the milk and cream in a heavy bottomed sauce pan to 185 degrees F just before the milk boils.
3. Add the salt and then the vinegar. Stir.
4. Turn off the heat and let the curds form. Let sit for 15 minutes. Pour into cheese cloth lined colander and drain for 20 minutes pressing occasionally with the back of a spoon. Reserve the ricotta at room temperature if using within 4 hours otherwise wrap and refrigerate until ready to prepare.