Prep 0 mins
Cook 3 hrs
I just found this in Food & Wine magazine, and HAD to try it. WOW! It's so much better than even the freshest ricotta you can get out there...and SO easy to make- try it!
- Combine the milk and cream in a pot over medium high heat. Using an instant-read thermometer, warm the milk until it reaches 185 degrees (the surface will become foamy).
- DO NOT LET THE MILK BOIL.
- Remove the pot from the heat and add the vinegar. Stir gently for 30 seconds (the mixture will curdle almost immediately).
- Add salt and stir another 30 seconds. Cover the pot with a towel and let stand at room temp for about 2 hours.
- Line a large colander with a few layers of cheesecloth (allow for some overhang). Set the colander over a large bowl or over the sink.
- Transfer the curds to the colander with a slotted spoon.
- Gather up the corners of the cheesecloth and secure with twine or a rubber band.
- Let the ricotta stand for about 30 minutes, occasionally gently pressing and squeezing the whey out of the cheesecloth.
- Transfer the ricotta to a bowl or use immediately.
This is a great ricotta cheese recipe. I've tried several and this is the best. Sometimes I feel like a softer cheese, so I only let it drain for or a minute or two. Other times I feel like a chewier, drier cheese, so I'll let it drain the full 30 minutes. Either way, it's excellent.
WOW is right! I had already given another recipe five stars, but this one is WAY superior. We can't get whole milk here that isn't boxed and irradiated or highly pastuerized, so the addition of the heavy cream to 2% fresh milk made SUCH a difference. It's so amazingly easy to make. Will never buy store-bought again...
I've made homemade ricotta using almost the very same recipe...except I used 1qt. of whole milk and 1/4 cup cider vinegar. I loved it! I followed the same instructions as in your recipe...so easy! This is a must try recipe! I served it with olive oil and Italian spices ontop. I added my photo! =)