in Italy

Ricotta

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Ingredients for 6 servings:

  • 1 liter of milk
  • 1 liter of water
  • 3 cups sour cream

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

homemade Italian quark

Heat the sour cream in a saucepan, slowly add the milk. Then, slowly pour in the water around the edge and bring everything to a boil. Remove the curd with a slotted spoon, place it in a cheese strainer (fuscella), and let it drain. It’s best to place a plate underneath and discard any excess water. This yields approximately 600-700g of ricotta. It tastes delicious stuffed in canolli (an Italian dessert), with pasta, or simply as a spread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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