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

Advertisements

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

Japanese Restaurant-Style Salad Dressing – A small batch Lasagna – A small batch

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed


facebookpinterestrssfacebook

Recent Posts

Categories

Calendar

March 2011
S M T W T F S
« Feb   Apr »
 12345
6789101112
13141516171819
20212223242526
2728293031