Home-Made Ricotta Cheese (reposted)

HOMEMADE RICOTTA CHEESE

QUANTITY AND INGREDIENTS

2 quarts (1/2 gallon) whole, preferably organic milk

1 cup heavy cream, preferably organic

4 Tbsp distilled white vinegar

1 tsp kosher salt

SPECIAL EQUIPMENT

Nut milk bag, 12 x 12 inch, fine strainer, or chinois (coarser strainer may be needed)

Food-grade thermometer, preferably digital

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe.

2. Gather all your ingredients and necessary equipment.

CULINARY TIPS

1. I recommend organic milk and cream. The ingredients become concentrated, and thus the quality or lack thereof only becomes heightened.

2. A good digital thermometer is worth the investment. Buy one with a wide temperature range so it can be used from meats to confections. I recommend the Thermapen Instant-Read.

PREPARE THE RICOTTA

1. Pour the milk and cream into a large, heavy nonreactive pot, place over medium/high heat, and heat to just below boiling (185 degrees). Stir with a wooden spoon to keep the liquid from scorching. Remove any “skin” that forms.

2. Pull the pot off the heat.

3. Add the vinegar and stir gently for 30 seconds. The curds will form almost immediately.

4. Add the salt and stir for another 30 seconds.

5. Fill a spoon with the cheese and whey. If the “whey” portion is still milky, add another tablespoon of vinegar, stir gently, and let sit for another 5-10 minutes (4 Tbsp should be adequate). Cover the pot with a dish towel (or vented lid) and let the curds stand at room temperature for 10-20 minutes.

5. Using a slotted spoon, gently transfer the crumbs from the pot to the fine strainer, nut bag or chinois. Let drain for 30 minutes. Gentle squeeze out the excess liquid.

6. Serve immediately, preferred, or store in an airtight container in the refrigerator for up to 1 week.

Makes 2 cups.