Prep 5 mins
Cook 25 mins
Homemade ricotta is perfect to customize based on the milk and other additions you have around. This fine-textured version amps up the decadence factor with half and half cream and whole milk,and uses citric acid for a clean-tasting coagulant (since vinegar and lemon juice can both taste bitter over time). A pinch of sea salt rounds out the flavours.
- 946.36 ml half-and-half cream
- 473.18 ml whole milk
- 3.69 ml sea salt
- 3.69 ml powdered citric acid
- 78.07 ml cold water
- Combine the cream, milk and salt in a saucepan.
- Mix the citric acid and cold water, then add half this mixture to the milk in the pot and place over medium heat.
- Bring the mixture up to 185F, stirring almost constantly to prevent scorching.
- If the milk does not curdle by this point, begin adding the reserved acid solution tablespoons at a time.
- Once it begins to curdle, remove from the heat and let it rest 30 minutes.
- Place a colander in a sink and line with a moistened double-layer cheesecloth or clean dishtowel.
- Slowly pour the cooked mixture into the colander, allowing the whey to run through while the curds collect in the cloth.
- Gather the corners of the cloth and tie them together, then either hang the ball of ricotta from the faucet or leave in the colander 15 minutes.