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Sunday, October 8, 2017

Brain Dead Easy Ricotta Cheese Recipe You Can Make At Home

  • 2 cups whole milk

  • ¼ teaspoon salt

  • 2 tablespoons distilled white vinegar

1. In a medium, heavy-bottomed saucepan, heat milk and salt over medium-high heat. Scrape and stir while milk is heating to avoid a cooked milk layer on bottom of pan. 


2. When milk begins to simmer (or registers 165-185 degrees on an instant-read thermometer), add vinegar, reduce heat to low and stir constantly until curds rise and separate from liquid whey, 1-2 minutes.


3. Remove pan from heat and spoon (don’t pour) curds into a sieve lined with a double layer of paper towels. Drain to desired consistency: 5 minutes for a more liquid result, up to 2 hours for something firmer.

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