We thought it appropriate to have our zammatàru, Stephanie Alexandre, show you how easy it is to make homemade ricotta. You need only 3 ingredients and common kitchen tools. Join along as Stephanie makes some delicious homemade ricotta using our A2/A2 Organic 6% Whole Milk.
SUPPLIES
- Large saucepan
- Food thermometer
- Strainer or colander
- Cheese cloth
- Large bowl (to catch whey)
- Dish for final product
INGREDIENTS (makes 4-5 cups)
- 1 gallon (128 oz) Alexandre Family Farm A2/A2 Organic 6% Whole Milk
- ⅓ cup organic white vinegar
- 1 tsp fine Himalayan sea salt
METHOD
Heat milk in a large saucepan over medium heat, stirring constantly until temperature reaches 180°-200°F.
Remove from heat, and stir in vinegar and salt. Let stand until a distinctive point when the curds and whey will have separated, about 2-3 hrs.
Line a strainer or colander with a few layers of fine cheesecloth and place it over a bowl or pot. Pour the mixture through the cheesecloth and let drain until no more liquid drips through the strainer, 30 minutes to an hour.
After 2 hours, it will be spreadable but firm, almost like cream cheese. It will firm as it cools. Refrigerate until ready to use, or freeze in smaller containers for future use.