Riccota
2 qt Milk 3 tb Distilled white vinegar OR 1/4 c Fresh lemon juice Salt (if desired) Pour the milk into a heavy stainless-steel or enameled saucepan and stir in the white vinegar or...
Ingredients
- 2qt milk
- 3tbsp distilled white vinegar or
- 1/4cup fresh lemon juice
Directions
- 1
2 qt Milk 3 tb Distilled white vinegar OR 1/4 c Fresh lemon juice Salt (if desired) Pour the milk into a heavy stainless-steel or enameled s
- 2
Set the pot over very low heat and bring the milk very slowly to a simmer (a reading of 200 degrees on a thermometer)
- 3
There will be fine beads around the edge of the milk, which will look foamy but will not appear to be boiling
- 4
Remove the pot from the heat and set it, covered, in a spot where it can remain undisturbed and where the temperature will remain fairly uni
- 5
An unheated oven, without a pilot light, is a good spot.) Let the milk stand for about 6 hours, or until a solik curd floats above the liqui
- 6
More or less time may be required, depending on the temperature of the environment and the characteristics of the milk
- 7
Line a fine sieve with doubled, dampened cheesecloth (or, better yet, two layers of very fine-mesh nylon curtain netting, dampened) and set
- 8
Dip the curds and whey into the sieve and allow the whey to drain off until the ricotta is yogurtlike