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At our weekly get-together, we decided to try our hand at make our own Ricotta cheese! We had a lot of fun... and learned 
a lot too. This is really a pretty simple and straightforward recipe I know you will enjoy... and it was delicious!

Makes about 2 cups
You will need:
  • 1/2 gallon whole milk 
  • 1 cup cream
  • 1/2 tsp sea salt
  • 3 tablespoons lemon juice or vinegar
Line a colander with clean cheesecloth.
In a large pot, combine milk, cream and sea salt over medium heat. Stir occasionally to prevent milk from scorching on the bottom of the pot. When the milk reaches a boil, turn the heat to simmer and gradually stir in the lemon juice or vinegar. Stir continuously while the curds separate - for about two minutes. Remove from heat and strain in the cheesecloth lined colander. The yellow strained liquid is the whey and can be refrigerated for later cooking or baking.
Bring together the side of the cheesecloth and tie around the long handle of a wooden spoon. Allow the cheesecloth sack drip until liquid is gone - about an hour. Remove from cheesecloth and use within two days. Refrigerate if you do not plan to use it right away.

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