Made From Scratch: Fresh Whole Milk Ricotta
- 2 litres/half a gallon whole pasteurised milk
- 1 teaspoon salt
- 4 tablespoons/80ml/2.7flozs cream
- 4 tablespoons/80ml/2.7flozs white vinegar or lemon juice
Step 1 - Place the milk, salt and cream in a heavy bottomed saucepan and heat until almost boiling (it needs heat to curdle properly). Then add the vinegar and stir it once or twice very gently just to distribute the vinegar (constant stirring will result in tough, rubbery curds). Simmer for 1-2 minutes and then allow to sit for 10 minutes and most of the ricotta curds will float to the top and the whey at the bottom (you can reserve the whey and use it as described above).
Step 2 - Line a sieve with two layers of cheesecloth and place it over a large bowl to drain or you can use a fine sieve to drain it as the ricotta curds are quite large and creamy. Gently pour the ricotta mixture through the cheesecloth and the whey will separate at the bottom in a clearish yellow liquid and the soft and creamy ricotta will sit at the top. Your ricotta is now ready to use! If you want a more solid ricotta, drain for an hour or overnight. Keeps for 2-3 days in the fridge in an airtight container. And a gentle hint: wash or run water over your pan and implements as soon as you can-I left the house to go out and didn't get to do the dishes and the stuff sticks to bowls and cutlery steadfastly!