Homemade Ricotta

I watched homemade ricotta being made on television many years ago, and was inspired to give this recipe a try. The outcome was surprisingly delicious. The ricotta was creamy and wonderful served on crostini. I would only make this when the ricotta is the star ingredient (not when required as part of another dish…like baked ziti, etc.).

INGREDIENTS:
8 Cups Whole Milk
1 Cup Heavy Cream
Pinch of Salt
Juice of 1 Lemon
2 Tbsp. Distilled White Vinegar


DIRECTIONS:
In a large pot over medium heat, add the whole milk, heavy cream and salt. Bring to a simmer. Add the lemon juice and the white vinegar. Bring the mixture back to a simmer and stir for one minute. The curd should start to form on the top. After one minute, turn the heat off and cover, leaving the mixture on the stovetop for 20 minutes. When ready, pour the mixture into a fine mesh sieve (lined with cheesecloth), over a deep bowl. The liquid can be discarded….the curd you are left with in the strainer is the ricotta. The ricotta can be served immediately.

ANTIPASTI - HOMEMADE RICOTTA

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