Homemade Ricotta

Homemade Ricotta Adapted from The Barefoot Contessa

Total Time:

Serves:

Ingredients

  • 4 c. whole milk
  • 2 c. heavy cream
  • 3 tsp. Kosher salt
  • 3 Tbsp. white wine vinegar

Directions

  • Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth. Set the fine mesh sieve over a deep bowl.
  • Pour the milk and cream into a medium stainless-steel or enameled pot, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
  • Pour the mixture into the lined sieve and allow it to drain into the bowl at room temperature for 20 minutes to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.

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Almond Milk

Almond Milk

Total Time:

Serves:

Ingredients

  • 1 c. soaked almonds
  • ½ tsp. of vanilla
  • ½ tsp. of Himalaya sea salt
  • 4 c. of water
  • 1 nut milk bag
  • 1 funnel
  • 1 jar for storing the milk
  • Optional:
  • 2 whole dates to add sweetness
  • 2 Tbsp. Cacao powder for chocolate milk
  • ½ c. berries for berry milk

Directions

  • Soak nuts for a minimum of 24 hours or up to 48 hours preferable.
  • Place 4 cups offiltered or spring water into the Vitamix.
  • Add almonds, vanilla and sea salt.
  • Place lid on Vitamix and whir for over 1.5 minutes.
  • Pour all liquid into the nut bag.
  • Twist and wring the bag into the measuring cup leaving enough slack that the liquid doesn’t get
  • stuck in bag.
  • Pour liquid through a funnel into the milk jars. Cap and refrigerate

Video

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