I was surprised to find that the process of making ricotta is a simple one.
Rushing home with several gallons of milk, I tried the process numerous times with excellent results. You need the following equipment to make a pound of ricotta: a
Combine the milk and vinegar in a
While the liquid is heating, rinse the cheesecloth or napkin and use it to line a strainer or small colander placed in a bowl. When the ricotta forms on the surface of the liquid, remove it with a slotted spoon or skimmer and place it in the lined strainer. To make the ricotta more dry and firm, continue to heat the curds 5 minutes longer before placing them in the strainer.
To make the ricotta smooth before using it in a recipe, pulse it in a food processor fitted with the metal blade until creamy.
© 1990 Nick Malgieri. All rights reserved.