Ingredients
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4
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2
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3/4
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3/4
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1/3
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-
-
-
-
-
-
-
-
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Directions
Rich and Creamy Ricotta, Homemade ricotta is perfect to customize based on the milk and other additions you have around This fine-textured version amps up the decadence factor with half and half cream and whole milk, and uses citric acid for a clean-tasting coagulant (since vinegar and lemon juice can both taste bitter over time) A pinch of sea salt rounds out the flavours
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Steps
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1
Done
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Combine the Cream, Milk and Salt in a Saucepan. |
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2
Done
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Mix the Citric Acid and Cold Water, Then Add Half This Mixture to the Milk in the Pot and Place Over Medium Heat. |
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3
Done
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Bring the Mixture Up to 185f, Stirring Almost Constantly to Prevent Scorching. |
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4
Done
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If the Milk Does not Curdle by This Point, Begin Adding the Reserved Acid Solution Tablespoons at a Time. |
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5
Done
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Once It Begins to Curdle, Remove from the Heat and Let It Rest 30 Minutes. |
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6
Done
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Place a Colander in a Sink and Line With a Moistened Double-Layer Cheesecloth or Clean Dishtowel. |
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7
Done
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Slowly Pour the Cooked Mixture Into the Colander, Allowing the Whey to Run Through While the Curds Collect in the Cloth. |
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8
Done
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Gather the Corners of the Cloth and Tie Them Together, Then Either Hang the Ball of Ricotta from the Faucet or Leave in the Colander 15 Minutes. |
