Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Homemade Ricotta

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Homemade Ricotta Empty Homemade Ricotta

    Post by Lobo Wed 27 Jan 2016, 8:53 pm

    Homemade Ricotta Img97l
    Homemade Ricotta
    Homemade Ricotta Translucent
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    Prep Time: 25 minutes
    Cook Time: 5 minutes
    Servings: 16
    This ricotta, made from whole milk and cream, is similar in texture and taste to purchased ricotta made from whey. The flavor is best when it is just made.






    • 660

    Ingredients:


    • 1 gallon organic whole milk
    • 2 cups organic heavy cream
    • 1/4 cup plus 2 Tbs. distilled white vinegar
    • 1 tsp. kosher salt

    Directions:

    Pour the milk and cream into a large, heavy-bottomed nonreactive pot over medium-high heat and warm to just below boiling, stirring constantly with a silicone spatula to keep the liquid from scorching. Just before the milk boils, the surface will start to foam and release steam. Check the temperature and remove from the heat when it is between 180°F and 185°F.

    Add the vinegar and stir for 30 seconds. Curds will begin forming almost immediately. Add the salt and stir for another 30 seconds. Cover the pot with a dish towel and let stand at room temperature for 2 hours.

    Line a colander with cheesecloth and place over a large bowl. Using a slotted spoon, gently transfer the curds from the pot to the colander. Let the ricotta drain for about 30 minutes.

    Gather the cheesecloth by its corners and twist together to force out the liquid. When the liquid turns from clear to milky and the cheese starts to push through the cheesecloth, it has drained enough.

    Remove the ricotta from the cheesecloth and store in an airtight container in the refrigerator for up to 1 week. Makes about 2 cups.

    Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).
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