Ricotta – A small batch

March 5, 2011 at 6:32 pm Leave a comment

1 quart whole milk
1 1/2 tablespoons vinegar or lemon juice
1/8 teaspoon kosher salt

Bring milk and salt to a simmer slowly over medium heat, stirring occasionally. Heat until milk reaches 200°F on a candy thermometer
add the acid of your choice, stir gently and quickly just to blend (milk will curdle instantly)
let mixture stand over light simmer for 1 minute
stir and let stand off heat for another minute
drain into a cheese cloth or paper towel lined colander
let drain and cool completely

Makes 1 cup

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Entry filed under: For One or Two, General Info, Tips, & DIYs, Italian, Low Carb, Popular Ethnic Dishes. Tags: .

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