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Capone’s homemade ricotta

December 1, 2010

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Makes about 5 cups

You’ll need ricotta molds (they’re perforated), available from www.cheesemaking.com, or use a large colander lined with cheesecloth, set over a bowl. Allow at least several hours, preferably overnight, to drain.

1 gallon whole milk
1 pint heavy cream
1 tablespoon salt
1/2 cup distilled white vinegar

1. In a large pot over medium-high heat, combine milk, cream, and salt. Heat, stirring occasionally with a wooden spoon, until an instant-read thermometer registers 185 degrees.

2. Add vinegar. Stir with a wooden spoon for 15 seconds. After 2 minutes turn off heat.

3. Let stand 15 to 20 minutes until the liquid thickens and curds float to the top.

4. With a wide slotted spoon, gently scoop curds into ricotta molds or colander. Refrigerate until firm. Transfer to a covered container; store for up to 12 days.

Adapted from Capone Foods