Ricotta Fresca - il Ricotta dalla Mano

Frothy cauldron of dairy
dairy heated to 175°-180°
gauze-y receptacle at the ready
curds + whey

firm-ish ricotta, but not quite ready
Qui è! - il Ricotta dalla Mano

Ricotta by Hand (il Ricotta dalla Mano) 
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 teaspoon salt
  • 3 tablespoons good white wine vinegar

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel or enameled pot. Stir in the salt.  Bring to 175º-180º, over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curds form.   It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes (or more, depending on preferred consistency), occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta.  Transfer the il ricotta dalla mano to a bowl, discarding the cheesecloth and any remaining whey. Dance a jig, for you have successfully made cheese at home.  Use immediately or cover and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.

And will probably go very nicely with some Blueberry+Thyme Jam.

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