Prep 5 mins
Cook 20 mins
I'm always in search of ingredients devoid of gums and other additives I can't pronounce. I tried making a pure whole milk ricotta for my holiday lasagna and it was a great success and tremendous satisfaction. It's creamy and requires a Candy Thermometer
- In a clean stainless steel pot on the stovetop, fill with milk and cook on a high heat.
- When temperature reaches 87 degrees F.
- (for soft curds) or 96 degrees F.
- (for firm curds) remove from heat.
- Add vinegar and salt.
- DO NOT STIR.
- Leave the mixture to curdle (approximately 20 minutes) undisturbed.
- Gently, with a slotted spoon, lift the curds and let it drain over pot before placing into a clean bowl.
- Repeat this until all the cheese has been lifted out of the pot.
- Cover the bowl with a piece of cheesecloth and just pour off any extra liquid.
- Cover and refridgerate.
- Use in lasagna or other recipes calling for ricotta within 3 days of making.