How T0 Make Homemade Ricotta (La Ricotta di Comare Maria). The most luscious, creamy, silky, ricotta cheese with amazing rich flavor, perfect on its own and will dazzle any recipe it graces.
- 4 litres of Homogenized Milk
- 1 litre 10% cream
- 1 litre 33%cream
- 1 cup 2% milk
- 1 Tbsp fine sea salt
- 3/4 cup white vinegar
- Pour homogenized milk, 10% cream, 33% cream, into a large pot. Wash milk and cream containers with 1/4 cup of water in each swish and pour into pot. Pour in 2% milk and place pot on stove med to high heat. Stir with a wooden spoon constantly, making sure milk is not scalding on bottom of pan.
- Slowly sprinkle in salt and keep stirring.
- When mixture starts to look thicker and foamy on top with little bubbles forming on the side of the pot pour in 1/2 cup of the white vinegar. Keep stirring and if after about 5 minutes you don’t see a lot of curds forming add in the last 1/4 cup of the white vinegar.
- When curds are forming nicely take a slotted spoon and skim the curds off the top and place into a large strainer over a large bowl. Keep doing this until all the curds are taken.
- Let the curds drain and when liquid is no longer dripping from the bottom of the strainer scoop the ricotta cheese into cheese baskets or if you do not have those place in a tupperware and let cool with lid off.
- If using cheese baskets when cool place in a tupperware and pour a bit of the liquid from the bowl and cover. Put ricotta in fridge. When chilled it is ready to serve.
- If using tupperware just place lid on after cooling and place in fridge.
- The ricotta will last for about 7 to 10 days refridgerated.
- The leftover liquid can be bottled and drunk if you want. It is similar to kefir in flavor. If not just discard.