ricottaIn case you want to prepare a homemade ricotta, this isn’t so difficult. Here is a perfect recipe for a ricotta that is even better than one in the stores.

Heat 1 gallon milk and ¾ cups of heavy cream, combine them together and stir well. Do not scorch the milk and remove it from the heat, when you see it is ready. Place in another pot and add 2 tsp. kosher salt as you stir carefully.

Cool the mixture as you use a bowl of ice water. Just nestle the pot inside and try to cool the milk to 125 degrees. In another bowl combine together 1 tsp. liquid animal rennet with 1⁄4 cup cold water. Add them to the milk and stir occasionally.

The milk needs to get thickened in nearly 10 minutes. After it gets thickened, break up the solids inside with a wooden spoon as you stir a bit. Soon the curds will begin to separate from the whey, so help them as you stir carefully.

Scoop the curds into 2 ricotta molds. You can also use cheesecloth-lined colander. Leave them to drain at least for 1 hour. Use the ricotta or refrigerate it, but make sure to consume it within the next 3 days.

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