Don’t shoot the messenger, but you’re missing out.
And if you HAVE tried homemade ricotta before and agree with me, then please, back me up
To make ricotta, bring cream, milk, and salt to a boil. Take it off the heat and add vinegar, which will curdle the mixture (you can see it around the edges in the photo below).
What you’re left with are the cheese curds and the whey (the milky thin liquid).
Pour the mixture into a strainer lined with a wet paper towel, and let the liquid drip out and ricotta thicken up.
After twenty minutes, stir in chopped parsley and basil, and spread onto toast!
Or, use the ricotta for:
- 2 cups heavy cream
- 3.5 cups skim milk (or whole, if you've got it)
- 1 tsp salt
- 3 tbsp white wine vinegar
- 2 tbsp chopped parsley
- 1 tbsp chopped basil
- Line a fine strainer with damp cheesecloth or good quality paper towel (I use one layer of dampened thick paper towel). Set aside.
- Place the heavy cream, skim milk, and salt in a saucepan. Bring the mixture to a boil over medium high heat. Once it's boiling, remove the pan from the heat and stir in the vinegar. Let the vinegar sit for 2 minutes. Pour into the paper towel lined sieve and let this sit for 20 minutes, stirring to redistribute the cheese halfway through.
- Add the chopped parsley and basil and stir. The ricotta will keep for 4 days in the fridge. Enjoy!
A bad vinegar will taint the flavor of your ricotta, so be sure to use a good one. If you want a thicker ricotta, let it strain for longer than 20 minutes.
Recipe adapted from Ina Garten.
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