Food recipes
Creamy Ricotta
Creamy Ricotta Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d cream, fluid, heavy whipping vinegar, distilled salt, table Directions: In a medium pot, warm the milk and cream over moderately h...
Creamy Ricotta
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
vinegar, distilled
salt, table
Directions:
In a medium pot, warm the milk and cream over moderately high heat until the surface becomes foamy and steamy and an instant-read thermometer inserted in the milk registers 185; don't let the milk boil.
Remove the pot from the heat.
Add the vinegar and stir gently for 30 seconds; the mixture will curdle almost immediately.
Add the salt and stir for 30 seconds longer.
Cover the pot with a clean towel and let stand at room temperature for 2 hours.
Line a large colander with several layers of cheesecloth, allowing several inches of overhang.
Set the colander in a large bowl.
Using a slotted spoon, transfer the curds to the colander.
Carefully gather the corners of the cheesecloth and close with a rubber band.
Let the ricotta stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off the whey.
Transfer the ricotta to a bowl and use at once, or cover and refrigerate.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
vinegar, distilled
salt, table
Directions:
In a medium pot, warm the milk and cream over moderately high heat until the surface becomes foamy and steamy and an instant-read thermometer inserted in the milk registers 185; don't let the milk boil.
Remove the pot from the heat.
Add the vinegar and stir gently for 30 seconds; the mixture will curdle almost immediately.
Add the salt and stir for 30 seconds longer.
Cover the pot with a clean towel and let stand at room temperature for 2 hours.
Line a large colander with several layers of cheesecloth, allowing several inches of overhang.
Set the colander in a large bowl.
Using a slotted spoon, transfer the curds to the colander.
Carefully gather the corners of the cheesecloth and close with a rubber band.
Let the ricotta stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off the whey.
Transfer the ricotta to a bowl and use at once, or cover and refrigerate.