Make Your Own Fresh Ricotta - Easy!!
"For fresh ricotta you will need a large pot, a meat or candy thermometer, and some cheese cloth. That is pretty much it. This is a simple recipe that will yield about 1.5 pints of cheese."
- Ready In:
- 15mins
- Ingredients:
- 3
- Yields:
-
24 1 oz. servings
- Serves:
- 24
ingredients
- 1 gallon whole milk
- 1⁄3 cup distilled white vinegar
- 1 tablespoon kosher salt
directions
- Heat milk in large pot over medium-low heat. Stir often to avoid any scorching.
- Once it appears to be releasing some steam, check the temperature. You are trying to slowly bring it up to 190 degrees. When 190 degrees has been reached, stir in the vinegar and turn off the heat.
- Stir in the salt and let the curds sit and separate for about 30 minutes. Strain through the cheese cloth, discard the whey (liquid), and chill in the refrigerator.
- That's it - easy and tasty!
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RECIPE SUBMITTED BY
Raquel Grinnell
Crownsville, Maryland
I am a married cruise-only travel agent with two stepsons, aged 20 and 25. It took a while to get the boys used to my cooking, as they were raised on fast food and pre-packaged foods (i.e. mac-n-cheese from the blue box, frozen dinners, Chef Boyardee, McDonalds, etc.). My mother is from Spain and I lived there as well as Germany, England and Italy growing up, which influenced both my career and my cuisine!</p>
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