I make a ricotta that is blissfully dry, which works well in my recipes for ravioli, lasagna, and as a garnish on salads and pasta dishes. If you want a creamy ricotta, to serve dressed with a fruit syrup or to spread on crostini or to make cannoli cream, then you need to add some cream to the recipe: Replace 1 cup of the whole milk with heavy cream. Goat milk makes a creamier ricotta as well.
Ingredients
Makes 1 cup
Have ready a colander lined with cheesecloth placed over a large bowl. Place the milk and salt in a large heavy-bottomed pot. Slowly bring the milk to 185°F. The milk will sizzle at the perimeter of the pot. Take the milk off the heat and stir in the vinegar. The curds will precipitate promptly. Allow them to form, a couple of minutes. Pour the milk and curds through the cheesecloth. Allow the curds to drain for an hour or so, then squeeze the curds in the cheesecloth and pack in a bowl. The ricotta holds for about 2 days in the refrigerator.
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Reviews (2)
Back to Top我做了指示,但出来作为一个集团k the next day when I went to use it. I squeezed the liquid out while in cheesecloth at the end...maybe that was the issue.
lisaacraig
Easton, MD
7/22/2020
Made this last night and it came out perfectly the first time. I like mine creamy but didn't have a cup of cream so I added the cream and filled the cup to make the 4 cups. Bingo! worked. Great in my ravioli and making lasagna tonight.
juleemc
Manhattan Beach, CA
6/6/2019
