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homemade ricottaEver since seeing an episode of Diners, Drive Ins and Dives that featured homemade ricotta I’ve been dying to make some. It seemed super easy but I must have forgotten a step or an ingredient; the first batch didn’t curdle. It was more like slightly thickened milk soup. After some adjustments and research I came up with one that worked. Simple and creamy. And already done by Alex Guarnaschelli. The only difference is that I added salt and a tiny bit of balsamic.  I can’t take any credit. You’ll see what I’m making with the ricotta later.

What you need:

What you do:

  • Add milks and cream to large pot.
  • Heat slowly over medium heat.
  • Simmer until steam starts to rise and small bubbles appear.
  • Remove from heat.
  • Add salt and balsamic and gently stir for about a minute.
  • Let rest for at least 20 min.
  • You should notice some curds forming.
  • Line strainer with wet cheese cloth and place over bowl.
  • Gently pour the cooked mixture into strainer.
  • Let sit until cool.
  • Discard liquid, or save to use as a replacement for water if you plan on making bread.
  • Place cheese clothed-wrap ricotta back in strainer over bowl and place in refrigerator to firm.
  • Refrigerate for a few hours to release excess liquid and to firm ricotta.
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