 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Making ricotta at home is so easy, I couldn't believe it. After I tried it a couple month back, I always make my own ricotta now. All you have to do, bring milk, heavy cream, salt and vinegar to a boil, simmer for a few minutes and strain. Read more . That's it, and It tastes so much better ! And don't throw away the whey, the liquid you get after straining. It's great as a substitute for milk or cream in sauces, casseroles, lasagna. I even braise meat in it. Delish ... Ingredients:
6 cups whole milk |
2 cups heavy cream |
3 tablesp. distilled white vinegar |
1 teasp. kosher salt |
big fat finishing oil |
rustic italian bread, for serving |
1 clove garlic |
Directions:
1. 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.
2. 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 ( or longer for thicker ricotta. i let mine drain for about 30 min. ). 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.
3. Preheat the grill or broiler.
4. 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.
5. Serve the ricotta and grilled bread. The ricotta is best served a little warm.
|
|