Ricotta

Method

• 1)

  Take a heavy bottom pot on medium heat and pour in your milk and heavy cream. Try using good quality milk without a ton of preservatives.

• 2)

  Stir the mixture constantly and cook until it reaches 93*C using a food thermometer. If you don’t have a food thermometer, cook until the milk starts to steam and bubble up, but keep in mind it mustn’t boil.

• 3)

  Once your milk reaches 93*C, take the pot of the heat, continue stirring and pour in your acid, along with the salt.

• 4)

  Stir for another minute or so, then let rest inside the pot for 10 minutes.

• 5)

  After ten minutes, you should see separated milk solids and watery yellow colored whey.

• 6)

  Now pass the mixture through a fine sieve aligned with cheese cloth and let rest undisturbed for 15 minutes.

• 7)

  After 15 minutes, most of the way should be strained through leaving you with a rich creamy ricotta cheese. Don’t let it sit for too long, else it will become very dry as too much moisture will leak out through the sieve. When you grip the cheese cloth it should still have a few drops of whey running out. That’s when you know your ricotta is done.

• 8)

  Now place the cheese inside a container and refrigirate.

  Try leaving it covered with cheese cloth when fitting inside a container so it keeps it’s stringy pattern afterwards I forgot about that but it looks cool.