Fortuna's Sausage & Italian Market Recipes

Fresh Ricotta Cheese

  • 2 quarts whole milk (pasteurized milk OK to use, but not ultra pasteurized)
  • 1 cup heavy cream
  • 3 tblsp white vinegar
  • 1/2 tsp kosher salt
Heat the milk and cream in a medium pot until thermometer reads 185 degrees F. DO NOT let the milk boil.
Remove from heat. Add vinegar (or lemon juice) and stir gently for 30 seconds. The mixture will curdle almost immediately.
Add salt and stir gently for 30 seconds. Cover the pot with a clean towel and let stand at room temperature for 2 hours (to cure).
Line a large colander with several layers of cheesecloth, allowing several inches of overhang. Set the colander in a large bowl to catch the whey.
Using a slotted spoon transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band. Let stand 30 minutes,
gently pressing and squeezing the cheesecloth to drain off the whey. Transfer the ricotta to a bowl and use or cover and refrigerate for up to 4 days.
You can also freeze the ricotta, and then thaw it in the refrigerator, NOT on the counter.

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