Rich and Creamy Ricotta

1. 1

   Combine the cream, milk and salt in a saucepan.

2. 2

   Mix the citric acid and cold water, then add half this mixture to the milk in the pot and place over medium heat.

3. 3

   Bring the mixture up to 185F, stirring almost constantly to prevent scorching.

4. 4

   If the milk does not curdle by this point, begin adding the reserved acid solution tablespoons at a time.

5. 5

   Once it begins to curdle, remove from the heat and let it rest 30 minutes.

6. 6

   Place a colander in a sink and line with a moistened double-layer cheesecloth or clean dishtowel.

7. 7

   Slowly pour the cooked mixture into the colander, allowing the whey to run through while the curds collect in the cloth.

8. 8

   Gather the corners of the cloth and tie them together, then either hang the ball of ricotta from the faucet or leave in the colander 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.