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Ricotta Cheese
- Makes about
4 cups
- Difficulty
Easy
By Ivy Manning
Published 2014
This recipe yields fluffy, rich clouds of ricotta that taste so good you will want to eat them with a spoon like ice cream. For a more refined serving idea, scoop the ricotta onto a plate, top with olive oil and cracked red peppercorns, and serve with crusty bread.
Ingredients
- Whole milk,
4 qt 4 l - Heavy cream,
2 cups
Method
Pour the milk and cream into a large, heavy nonreactive pot, place over medium-high heat, and heat to just below boiling. Stir with a spatula to keep the liquid from scorching. Just before the milk boils, the surface will start to foam and release steam. Check the temperature and pull the pot off the heat just shy of 185°F (85°C).
Add the vinegar and stir for 30 seconds. The curds will
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