| Fresh Ricotta
Italian
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| 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. |
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| Ingredients |
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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
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Steps
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| 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. |
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| Yield |
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original recipe yield: 1 1/2 Pounds
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