From a Vermont Kitchen – Whole Milk Ricotta
With fresh ricotta only five minutes away, you can enjoy it at all times.
By Carol Egbert
Whole Milk Ricotta
Author: Carol Egbert
Recipe Type: Side
- 2 cups whole milk
- 2 Tablespoons vinegar
- ¼ teaspoon kosher salt
- Combine milk, vinegar and salt in a four-cup, microwave safe bowl.
- Zap mixture for three minutes on high, until an instant read thermometer reads 165º.
- Remove from microwave and stir mixture for five seconds until curds have formed and separated from the translucent whey.
- Use a slotted spoon to transfer curds to a perforated plastic basket or sieve lined with cheese cloth or paper towel,
- For creamy ricotta let it drain for about five minutes.
- Transfer to bowl, cover and put in refrigerate.
- For drier ricotta, increase draining time.
Low fat or skim milk should not be substituted for the whole milk in this recipe.
This recipe can be doubled successfully.
Heat milk in 30 second increments so that it doesn’t come to a boil and make a huge mess. If milk is heated in a pot, over low heat, it should be carefully tended so that it doesn’t burn.