Ricotta Cheese

Name: Ricotta Cheese
Yield: Makes about 4 cups (2 lb/1 kg)
Ingredients: Heavy cream, 2 cups (16 fl oz/500 ml); Kosher salt, 1 teaspoon; Whole milk, 4 qt (4 l); Distilled white vinegar, ¼ cup (2 fl oz/60 ml) plus 2 tablespoons

Preparation info

Makes about
4 cups

Difficulty
Easy

Appears in

Better From Scratch

By Ivy Manning

Published 2014

About

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 (

Gluten-free
Vegetarian
cheese

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