How to make your own Ricotta cheese... too easy not to try it right now!
Recipe adapted from Chef in Disguise
lt – 8 cups whole milk
– 2 cups heavy cream
– 9 gms salt
– 5 tbsp white distilled vinegar
Combine the milk, cream and salt in a large pot and stir over medium heat as you bring the temperature up to 85°C – 185°F. This will take about 15-20 minutes.
Add the vinegar all at once and stir for 15 seconds, then stop.
Keep heating the mixture for two more minutes before removing it from the heat.
Let it rest undisturbed for 15 to 20 minutes.
Then remove the floating curds with a slotted spoon and place them to drain in a ricotta mold (or in a colander lined with a cheesecloth).
Place the mold/colander over a bowl in the fridge (make sure the mold does not touch the bottom of the bowl) and let it drain for a couple of hours.
Remove the ricotta from the mold and serve it!
NOTE: The longer you allow the ricotta to drain, the more firm it gets. I got the perfect consistency after just 2 hours, but if you like your ricotta firmer, let it drain a bit longer.
To store it, place it in an airtight container and keep it in the fridge.