Homemade Ricotta and Homemade Ricotta Salata
It is really one of the easiest of cheeses to make and so impressive.
So many things you can use ricotta for too. Serve with pasta, combine with fresh herbs and tomatoes for a cold tomato salad, or drizzle with honey and serve with crackers or hot pita bread. Eat hot, or cold.. it is really never a disappointment!
You will need
2 cups of heavy cream
4 cups of whole or 2% milk (can’t use skim or part skim)
Teaspoon of salt
3 tablespoons of apple cider vinegar or white wine vinegar.
Colander
Dish Towel or Cheese Cloth
Combine all ingredients and mix in a pot on medium- low heat, stirring occasionally. Once it boils, let sit for 30 seconds and then remove from heat
Line a colander with cheese cloth or dish rag, and drain.
20 mins for softer cheese
30 for more firm
For ricotta salata, drain for 30 – 40 mins and wrap it in cheese cloth and press it beneath a weighted plate in the refrigerator overnight.
Notes: you can use 8 cups of milk, or 7 cups milk and 1 heavy cream. I personally find the 2 cups of heavy cream gives is a perfect creamy consistency.
Can be refrigerated for up to a week but I bet it doesnt even last that long!
Drizzle with honey and serve with pita or crackers.
Drained for 20 minutes.