Wolfgang Puck's Homemade Ricotta
- Ready In:
- 22mins
- Ingredients:
- 4
- Yields:
-
1 1/2 cups
ingredients
- 6 cups whole milk
- 6 ounces live yogurt
- 6 ounces heavy cream
- 1 pinch salt
directions
- In a nonreactive saucepan, whisk together all the ingredients.
- Over medium heat, slowly bring the mixture to a boil.
- Once the mixture comes to a boil, turn off the heat, stir once, and leave it to settle for 2 minutes.
- Line a colander with a double thickness of cheesecloth.
- Slowly pour the mixture into it and leave it to drain for about 15 minutes, or until the cheese in the cheesecloth is thick.
- Transfer the fresh ricotta into a covered, non-reactive container and refrigerate until needed.
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Reviews
-
Simply amazing. Wonderful, gorgeous, easy, delicious!!! I didn't have heavy cream so used light cream. The yogurt I used was homemade. The milk was half fat organic. The result: I will never, ever buy ricotta again. This was easier than going out to the shop, organic and cheaper and absolutely amazing in flavour. I keep eating it straight out of the pot in the fridge! I sprinkle it lightly with salt after having strained it.
RECIPE SUBMITTED BY
Miraklegirl
Toronto, Ontario
I am 28 years old and work as a lawyer for a national organization. I live with my husband David in the beautiful city of Ottawa.