Fresh Ricotta


This is actually Farmers' Cheese, as true ricotta is the by-product of mozzarella production. However, this recipe provides a great cheese for all your cooking requirements, is easy to make, and you control the ingredients. Reserve the whey water and use it to make bread or soup.
1/4 cup water
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons distilled white vinegar

Special Equipment: sieve or fine colander lined with 3 layers of cheesecloth
1 In a 6 quart, heavy-bottomed pot over medium heat, add water. Let it get just warm, then slowly pour in milk and cream. Add salt.

2 Heat until milk begins to boil, about 15 minutes or so. Stir occasionally to prevent scorching. Watch the pot - as the milk starts to boil, it will quickly rise and can boil over in the blink of an eye!

3 While milk is heating, line colander or sieve with cheesecloth and place over 4 quart bowl or pot.

4 When milk boils, turn heat to simmer, stir in vinegar, and continue to cook for 2-5 minutes, stirring gently, pushing curds to center.

5 When curdled, remove from heat and slowly pour through cheesecloth. Let stand 1 hour.

6 Scoop ricotta from colander and use immediately or refrigerate. Water can be used in other recipes or discarded.

pounds  use metric
original recipe yield: 1 1/2 Pounds

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