- 6 cups whole milk
- 2 cups heavy cream
- 3 tablespoons distilled white vinegar
- 1 teaspoon kosher salt
- Big fat finishing oil
- Rustic Italian bread, for serving
- 1 clove garlic
In a medium saucepan, combine the milk, heavy cream, vinegar and salt. Place the pan over a medium heat and slowly bring the milk mixture to a simmer. Simmer the milk mixture for 1 to 2 minutes, you will see curds begin to form.
Line a mesh strainer with several layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for 15 minutes. Gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta. Transfer the ricotta to a serving dish and drizzle with big fat finishing oil.
Preheat the grill or broiler.
While the ricotta is draining, slice the bread into 1/2-inch thick slices. Toast the bread on the grill or in the broiler on both sides. Swipe the garlic 2 times on each piece of toast and drizzle each toast with big fat finishing oil.
Serve the ricotta and grilled bread. The ricotta is best served a little warm.
Recipe courtesy of Anne Burrell