Homemade Ricotta

Anne Burrell

Recipe courtesy Anne Burrell

Show: Secrets of a Restaurant ChefEpisode: Secret to Braised Stuffed Veal Breast

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 18 Reviews
Total Time:
30 min
Prep
5 min
Inactive
15 min
Cook
10 min
Yield:
4 to 6 servings
Level:
Easy
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Ingredients

  • 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

Directions

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.

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Newest Ratings and Reviews

Read all 18 reviews

  • on April 28, 2012

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    I finally tried this recipe for the first time and it is sooooo delicious. Never thought it would be so easy. The creaminess is amazing. Thank you Ann. I love your show.

    people found this review Helpful.
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  • on April 22, 2012

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    WOW! I am amazed at how easy and delicious this is! I will definitely make this again and again. Can't wait to make this for family and friends. Makes a really impressive appetizer. You have to try this!

    people found this review Helpful.
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  • on April 11, 2012

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    Extremely easy to make. Super delish! Thank you chef Anne for sharing so many wonderful recipes!

    people found this review Helpful.
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