DASH. OF. THIS. AND. THAT

 

CREAMY HOMEMADE RICOTTA

 

Warning: once you give this homemade ricotta a try you will probably not want to get store bought again. The pureness and fresh taste is incomparable. You may substitute lemon for the white vinegar -it imparts a slight acidic lemony flavor. Yields approximately 2 1/2 cups. We do not recommend using lower fat or ultra pasteurized milks as they produce fewer curds.

 

Ingredients:

1/2 gallon whole milk (8 cups, not ultra pasteurized)

1 cup heavy cream (not ultra pasteurized)

1 teaspoon salt

1/2 teaspoon sugar

3 Tablespoons white vinegar

------------------------------------------------------------------------------------------------------

 

1.  In a medium sized saucepan heat the milk, cream and salt to 180 degrees (use a candy                          thermometer), remove from heat and add the vinegar. Stir in the salt and sugar.

2.  Cover with a towel and let it rest for one hour. Line a colander with three layers of dampened                cheese cloth over a large bowl. Pour ricotta mixture into prepared colander and let it drain until it          reaches  desired consistency about 30 minutes or until the liquid runs cloudy instead of clear from       the cheesecloth.