Home made Ricotta

SEE TUTORIAL HERE

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  • 1 cup heavy cream

  • 2 cups whole milk

  • 1/2 teaspoon kosher salt1

  • 1/2 tablespoons  white wine vinegar


Set a sieve over a deep bowl or a jug. Line the sieve with 2 layers of wet cheesecloth or a nutmilk bag.

Bring the cream and milk and salt to a full boil in a heavy based saucepan. Remove from the heat and add the vinegar. Allow the milk mixture to curdle which will take about 5 mins.

Pour the mixture into the cheesecloth lined sieve and let sit at room temperature for  30- 45mins. The whey will drain from the mixture and you will be left with ricotta. Transfer  the ricotta to another bowl cover and refrigerate until ready to use. Keep the whey for other baking—:pancakes, muffins or quick breads .  You can add fresh herbs  to the ricotta  or a spoonful of pesto or tapenade and serve as a dip with raincoast crisps or grilled baguette slices. The ricotta will keep at least 5 days in the fridge.

horsdoeuvres, Dipsdanielle acken