Thursday, May 12, 2016

Homemade Ricotta Cheese

  • 4 cups whole milk
  • 1-1/4 cup whipping cream
  • 2 tbs white vinegar
  • 2 tsp kosher salt
  • cheesecloth
  1. In a heavy pan, over med-high heat, add the milk and cream. Heat until almost boiling. Stir occasionally.
  2. Remove from heat and stir in vinegar and salt. Allow to stand for 20 minutes.
  3. Line a colonder with cheesecloth. Place in a large bowl. Pour in the milk mixture and drain for 1 hour.
  4. LIft the cheesecloth up and gently squeeze, removing the whey. Put the ricotta into a covered bowl.
  5. Store the cheese in the refrigerator. Will last for about 1 week.

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