From a Vermont Kitchen – Whole Milk Ricotta

From a Vermont Kitchen - Whole Milk Ricotta From a Vermont Kitchen - Whole Milk Ricotta

With fresh ricotta only five minutes away, you can enjoy it at all times.
By Carol Egbert

From a Vermont Kitchen - Whole Milk Ricotta

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Whole Milk Ricotta


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Carol Egbert
  • Total Time: 5 minutes
  • Yield: 2 1x

Description

With fresh ricotta only five minutes away, you can enjoy it at all times.


Ingredients

Scale
  • 2 cups whole milk
  • 2 Tablespoons vinegar
  • 1/4 teaspoon kosher salt

Instructions

  1. Combine milk, vinegar and salt in a four-cup, microwave safe bowl.
  2. Zap mixture for three minutes on high, until an instant read thermometer reads 165ΒΊ.
  3. Remove from microwave and stir mixture for five seconds until curds have formed and separated from the translucent whey.
  4. Use a slotted spoon to transfer curds to a perforated plastic basket or sieve lined with cheese cloth or paper towel,
  5. For creamy ricotta let it drain for about five minutes.
  6. Transfer to bowl, cover and put in refrigerate.
  7. For drier ricotta, increase draining time.

Notes

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.

  • Prep Time: 1 min
  • Cook Time: 4 mins
Visit the Honest Cooking Cookbook Shop
Add a comment Add a comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Previous Post
Crunchy Ginger Date Square with Apple Butter

Crunchy Ginger Date Square with Apple Butter

Next Post
Empanadas with Pumpkin Seed Salsa

Empanadas with Pumpkin Seed Salsa

Visit the Honest Cooking Cookbook Shop