Description
Making your own fresh ricotta is simple. Swirl honey into some and use as a decadent topping for your breakfast toast, or use it as a delicious base for foccacia. Fresh ricotta will keep in your fridge for about a week.
Ingredients
Scale
- 6 cups full cream milk (not ultra pasteurized)
- 2T white vinegar
- 1tsp. fresh lemon juice
Instructions
- Place the milk and a candy thermometer in a saucepan over medium heat and heat to 176 degrees Fahrenheit.
- Remove from the heat and stir in the vinegar and lemon juice; allow to sit for 5 minutes or until curds form.
- Line a colander with three layers of clean cheese cloth and place over a deep bowl.
- Use a slotted spoon to carefully spoon the curds into the colander leaving as much of the whey behind as possible. Don’t rush as to not break up the curds too much or cheese will become dry and grainy. Allow to drain for 5 minutes.
- Gather the ends of the cheese cloth and tie around a wooden spoon. Suspend over the colander and bowl for more drainage; 1/2 to 1 hour depending on the thickness of ricotta desired.
- Spoon the ricotta into a glass or ceramic dish and loosely cover with plastic wrap. Store in refrigerator up to one week.
Notes
Recipe adapted by Gina Weathersby from Donna Hay