Directions: |
Directions:- Put the milk into a medium-sized pot over low heat and bring to a boil. In the same pot, add the cream and the vinegar and slowly whisk for 1 minute
- Add the salt (the salt is a matter of flavor here, not something that is preserving the cheese, so it is up to you whether or not to include it).
- Whisk to combine the ingredients well.
- You will need a meat or cheese thermometer to get an accurate read on the temperature.
- Stir the milk mixture as it warms to prevent it from scorching on the bottom of the pot. At between 165 F and 190 F, the milk will separate into curds and whey (whey is the liquid that separates from the curds, which are the dairy solids).
Once the curds have separated from the whey, turn off the heat and let the ingredients sit at room temperature for 10 minutes.
- Line a colander with butter muslin (ricotta forms) or with several layers of cheesecloth and place the lined colander in a large bowl. Pour the ricotta into the colander. Tie up the ends of the butter muslin or cheesecloth, and then tie the bundle somewhere it can hang and drain for 30 minutes.
(Tip: Tie to your kitchen faucet.). Don't throw out the whey—you can refrigerate it and use it to make lactose-fermented recipes such as apple chutney. After half an hour, untie the butter muslin or cheesecloth bundle and transfer the ricotta to a food storage container.
Cover and store in the refrigerator. Homemade ricotta will keep refrigerated for up to two weeks. |
Personal
Notes: |
Personal
Notes: Making ricotta cheese brings back fond memories of afternoons spent in my grandmother's sunlit kitchen. As a child, I was fascinated by the transformation of simple milk into creamy, rich ricotta. It was a sensory adventure: watching the clouds of steam, hearing the soft bubble of milk, and finally, tasting that slightly tangy, soft curd. The kitchen was filled with laughter and stories from her past, woven with the aroma of fresh cheese. Ricotta, in its humble origin, dates back to ancient Rome, where it was made from whey, a byproduct of cheese production. Its name, meaning "recooked," captures the essence of its creation. For me, this dish isn't just cheese; it's a connection to heritage, love, and those unforgettable times in Grandma's kitchen.
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This recipe for Nonna'Homemade Ricotta is from