Today we made some homemade ricotta...so easy to make and much more delicious than store-bought! All you need is a half gallon of organic whole milk, 3 tablespoons of white vinegar, 1/2 teaspoon Kosher salt, and cheesecloth. This recipe makes about 3 1/2 cups of ricotta.
I had found a recipe online and we tried it last week but since it said to use whole milk and heavy cream, it was a bit heavy for our taste. This week we left out the cream and it turned out much better! In the future we plan to try lower fat milk and see if that works as well.
Step 1: Heat the milk to 185 degrees over medium heat. A deep frying/candy thermometer works for this. Be sure that you don't let the milk boil.
Step 2: Remove the milk from the heat, add the white vinegar and stir for 30 seconds. The milk will coagulate immediately.
Step 3: Add the Kosher salt and stir for another 30 seconds. You can taste it and add more salt if you prefer.
Step 4: Cover the milk with a clean towel (not terry) or a cloth napkin and allow it to sit for 2 hours.
Step 5: Line a strainer with several thicknesses of the cheesecloth and pour the ricotta into it. Allow it to drain for 30 minutes. Serve immediately or chill!
No comments:
Post a Comment