Food recipes
Wolfgang Puck's Homemade Ricotta
Wolfgang Puck's Homemade Ricotta Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d yogurt, greek, plain, nonfat cream, fluid, heavy whipping salt, table Directions: In a nonreactive saucepan, whi...
Wolfgang Puck's Homemade Ricotta
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
cream, fluid, heavy whipping
salt, table
Directions:
In a nonreactive saucepan, whisk together all the ingredients.
Over medium heat, slowly bring the mixture to a boil.
Once the mixture comes to a boil, turn off the heat, stir once, and leave it to settle for 2 minutes.
Line a colander with a double thickness of cheesecloth.
Slowly pour the mixture into it and leave it to drain for about 15 minutes, or until the cheese in the cheesecloth is thick.
Transfer the fresh ricotta into a covered, non-reactive container and refrigerate until needed.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
yogurt, greek, plain, nonfat
cream, fluid, heavy whipping
salt, table
Directions:
In a nonreactive saucepan, whisk together all the ingredients.
Over medium heat, slowly bring the mixture to a boil.
Once the mixture comes to a boil, turn off the heat, stir once, and leave it to settle for 2 minutes.
Line a colander with a double thickness of cheesecloth.
Slowly pour the mixture into it and leave it to drain for about 15 minutes, or until the cheese in the cheesecloth is thick.
Transfer the fresh ricotta into a covered, non-reactive container and refrigerate until needed.