Monday, April 19, 2010

ricotta

you will need large sieve, deep bowl, cheesecloth, enamel pot, wooden spoon, serving bowl
yields 2 cups

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

set sieve over bowl. dampen two layers of cheesecloth with water and line the sieve with the cheesecloth. set aside.

pour the milk and cream into pot. stir in salt. bring to a full boil over medium heat, stirring occasionally.

turn off the heat and stir in the vinegar. allow the mixture to stand for one minute until it curdles. it will separate into thick parts (the curds) and milky parts (the whey).

pour the mixture into sieve and allow it to drain into bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. the longer the mixture drains, the thicker the ricotta.

transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. use immediately or cover with plastic wrap and refrigerate; it will keep refrigerated for 4 to 5 days.

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