Saturday, December 8, 2012

Ricotta








Ingredients


  • 2 quarts whole milk

  • 1 cup plain whole-milk yogurt

  • Optional: 1/2 cup heavy cream

  • 2 teaspoons white vinegar

  • 1 teaspoon salt



Method


In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.

Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.

Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.

Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.

Makes 2 cups.



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