Ricotta Cheese Recipe
Serves 210 mins prep20 mins cook
A foolproof recipe for Homemade Ricotta Cheese by none other than Ina Garten (aka Barefoot Contessa). Making ricotta at home is easier than you think. Ready in 3 hours (with cooling time) and made with only a few ingredients.
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What you need
Instructions
0 Place a colander over a large pot (deeper and larger than the colander) and line it with 2 layers of cheesecloth. Set aside. 1 Pour the milk, cream, and salt in a large nonreactive saucepan like a Dutch oven. Stirring occasionally, heat the mixture in medium heat until it fully boils or it reaches to 185 degrees. 2 Turn off the heat and slowly add the vinegar. Gently stir it once and let it sit undisturbed for 3 minutes. 3 You will see it getting curdled. 4 Pour the mixture into the colander lined with cheesecloth and let it drain for at least an hour (or more like 2 hours). The longer you strain the thicker it will get. I like mine after an hour. 5 You can either use immediately or transfer it in an airtight container and refrigerate.View original recipe