Photo: Homemade Ricotta Recipe
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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By Timmyra
Westerville, Ohio
on April 15, 2013
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I've made this several times and it's sublime. However I like to add about ⅛ -¼ t of fresh lemon zest as well for a light lemony background. It makes a bruschetta that always impresses when I need something fancy. I smear it on toasted Italian bread with roasted red grapes and arugula, then drizzled with organic honey. Light, creamy, delish. I will never use store bought again. Thanks Anne.
By EatsEatsEats
Urbana, IL
on April 10, 2013
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Made 1/3 of a recipe last night, as there is only one mouth to feed. I skipped the bread and oil and used the ricotta as calzone filling with wilted spinach, sauteed peppers, kalamata olives, pepperoni, mozzarella, and parmesan. This could not have been better! Since other reviews mentioned lack of curdling, I let my mixture simmer longer than two minutes--maybe even four minutes--with good results.
By desert gal
La Quinta, Ca
on March 28, 2013
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I think Chef Anne is an ingredible teacher. She makes everything look so easy to make and next door neighbor friendly. She appears to be one of those lucky people who seem to never meet a stranger. Out of all the great cooks and chefs on TV, Anne is the one who is a go-to for me. I know I can find whatever I need. Great work, Chef Anne!
Read all 24 reviews