The exquisite taste of homemade ricotta belies how stunningly simple it is to make. Whether you eat it fresh and warm topped with berries and honey or simply tossed with pasta, you will be impressed with this silky, creamy fresh cheese you made yourself. Use organic whole milk, not only for its rich flavour, but also because it's higher in fat than homogenized milk. You'll find it in the organic section of most large supermarkets.
- Portion size 2 servings
- Credits : Canadian Living Magazine: March 2012
- 8 cups organic whole milk (3.8% MF)
- 1/2 teaspoon salt
- 5 tablespoons vinegar
MethodIn large heavy-bottomed saucepan, heat milk with salt over low heat, stirring often, until temperature on digital rapid-read thermometer registers 203°F (95°C), about 40 minutes.
Add vinegar; stir slowly 3 times. Remove from heat and let stand for 20 minutes.
With slotted spoon, gently skim off curds and place in sieve lined with damp double-thickness cheesecloth. Let drain for 30 minutes. Transfer to serving bowl.
Nutritional facts Per 1 tbsp: about
- Sodium 19 mg
- Protein 2 g
- Calories 25.0
- Total fat 2 g
- Potassium 18 mg
- Cholesterol 7 mg
- Saturated fat 1 g
- Total carbohydrate 1 g
- Folate 1.0
- Calcium 5.0
- Vitamin A 1.0