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Homemade ricotta

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Ingredients for 1 servings:

  • 1 liter of whole milk, 3.5% (not UHT milk!)
  • 0.33 tsp salt
  • 20 ml white wine vinegar or fruit vinegar

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 15 minutes

In a large stainless steel pot, bring the milk and salt to a boil. Add the vinegar and simmer over low heat, stirring constantly, until the milk curdles. Line a sieve with a cloth and place it over a bowl. Pour in the milk and let it drain in a cool place for several hours. This yields approximately 200g of ricotta. Tip: If you need to speed things up, gather the cloth over the milk mixture and thoroughly squeeze out the liquid. Store in the refrigerator.

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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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