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"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.Cheese Recipes, Tips and More

Maria Helm Sinskey
November 2008

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Recipe Summary

active:
20 mins
total:
3 hrs
Yield:
Makes about 1 3/4 pounds (3 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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