Homemade Ricotta

1. 1

   Place the milk, cream, salt, and citric acid in a pot set over medium heat and heat to 195F (91C).

2. 2

   Stir the mixture as it heats so the milk and the forming curds do not scorch on the bottom of the pan.

3. 3

   Alternatively, seal all the ingredients in a vacuum bag and cook in a circulating water bath set at 195F (91C) for 30 minutes.

4. 4

   When the curds and whey separate, turn off the heat and let rest for 10 minutes.

5. 5

   Strain the curds through a cheesecloth-lined colander set inside a bowl.

6. 6

   Let the cheese drain to a consistency you like, anywhere from 10 minutes to 2 hours.

7. 7

   Remove from the strainer and let cool to room temperature.

8. 8

   Transfer the ricotta to an airtight container.

9. 9

   The cheese will keep in the refrigerator for up to 1 week.

10. 10

    Reserve the whey for poaching meats and fish or making consomme.

* Per serving · 4 servings · Values may vary.

No additional tips available.