Homemade Ricotta (Food Network Kitchens) |
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Prep Time: 44 Minutes Cook Time: 1 Minutes |
Ready In: 45 Minutes Servings: 2 |
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Ingredients:
6 1/2 cups whole milk |
1 1/2 cups heavy cream |
kosher salt |
1 tablespoon fresh lemon juice |
2 1/2 tablespoons distilled white vinegar |
Directions:
1. Line a large sieve with 2 layers of cheesecloth or paper towels and set it over a large bowl.
2. Bring the milk, cream and 1 teaspoon salt to a simmer in a large nonreactive pot over medium heat, stirring occasionally. Add the lemon juice and vinegar and cook, stirring, until the mixture curdles, about 1 minute.
3. Pour the mixture into the prepared sieve and let drain, discarding the liquid (whey) from the bowl as necessary, at least 5 minutes or up to 30 minutes for thicker cheese. Store in an airtight container in the refrigerator for up to 4 days.
4. Crostini Photograph by Kang Kim
5. How-To Photographs by Ben Goldstein/Studio D.
6. /content/dam/images/food/fullset/2013/1/31/2/FNM_030113-Homemade-Ricotta-Recipe_s4x3.jpg How to Make Homemade Ricotta
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