Tuesday, August 18, 2009

Homemade Ricotta Cheese

Some of you know that I've recently started a new hobby. It's been a blast making my own home made cheese. Ricotta is super yummy when it's fresh. Plus it's not that hard to make. Hope you enjoy it as much as I do.


* 2 quarts whole milk
* 1 cup plain whole-milk yogurt
* Optional: 1/2 cup heavy cream
* 2 teaspoons white vinegar
* 1 teaspoon salt

Here's what you do:

1 In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.

2 Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.

3 Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds then squeeze gently to extract any excess liquid. Voila! you have cheese. I told you it was easy :-)

Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.

Makes 2 cups.

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