4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 Tablespoons good white wine vinegar
Set a large sieve over a deep bowl. Line the sieve with 2 layers of dampened cheesecloth. Pour milk and cream into a stainless-steel pot. Stir in salt. Bring to full boil over medium heat; stirring occasionally. Turn off heat; stir in vinegar. Allow mixture to stand for 1 minute, or until it curdles. It will start to separate into curds and whey.
Pour mixture slowly into the dampened cheesecloth-lined sieve and allow the whey to drain into the bowl at room temperature for 20-25 minutes. Occasionally discard liquid from bowl. The longer the cheese drains, the thicker the ricotta. Transfer cheese into a bowl, discarding the cheesecloth.
Store in the refrigerator, use within 4 to 5 days.
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