Wednesday, October 8, 2008
That's so Cheesy...
Look what I found in my latest edition of FOOD AND WINE Magazine...
Who doesn't love FRESH rictotta cheese?
It's delicious AND expensive.
Who knew it was so easy to make your own...
All you need is whole milk, heavy cream, salt and vinegar!
Im trying it this week...
“I first tasted fresh ricotta when I was five,” says Maria Helm Sinskey. “My great grandmother, who was straight from Italy, made it at her house.” Fluffier, creamier and sweeter than even the best store-bought version, Helm Sinskey’s ricotta is also incredibly easy to prepare.
ACTIVE TIME: 20 MIN
TOTAL TIME: 3 HRS
MAKES ABOUT 1 3/4 POUNDS (3 1/2 CUPS)
* 2 quarts whole milk, preferably organic
* 1 cup heavy cream, preferably organic
* 3 tablespoons white vinegar
* 1/2 teaspoon kosher salt
1. In a medium pot, warm the milk and cream over moderately high heat until the surface becomes foamy and steamy and an instant-read thermometer inserted in the milk registers 185°; don’t let the milk boil. Remove the pot from the heat. Add the vinegar and stir gently for 30 seconds; the mixture will curdle almost immediately. Add the salt and stir for 30 seconds longer. Cover the pot with a clean towel and let stand at room temperature for 2 hours.
2. Line a large colander with several layers of cheesecloth, allowing several inches of overhang. Set the colander in a large bowl. Using a slotted spoon, transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band. Let the ricotta stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off the whey. Transfer the ricotta to a bowl and use at once, or cover and refrigerate.
MAKE AHEAD The fresh ricotta can be refrigerated for up to 4 days.
Thanks to Bridget Koch for the great picture!!!
Recipe by Maria Helm Sinskey
From Maria Helm Sinskey’s Secrets to Homemade Ricotta
This recipe originally appeared in November, 2008.Food and Wine Magazine