In the past year I’ve removed all Gums from my diet. I’m half Italian and unfortunately all store-bought Ricotta Cheese have Xanthan Gum. I found out you can easily make Ricotta. I followed about 6 different recipes until I found one that was close to what I like. With a tweak or two I had the perfect creamy ricotta. My first attempt resulted in a firmer ricotta, perfect for cooking. Click here for a firm version of the homemade ricotta cheese.
Creamy Homemade Ricotta Cheese
A creamy version perfect for eating raw with fruit or as a spread on a crusty bread.
Ingredients
- 2 quarts whole milk
- 1 cup of heavy cream
- 3 tbl. white vinegar
- 1/2 teaspoon salt
Instructions
- Step 1. Heat the whole milk and heavy cream in a stock pot until it reaches 185 degrees. Stir occasionally so a film doesn’t form.
- Step 2. Remove from heat and add the vinegar and salt. Stir lightly. It will start to separate into curds almost immediately. Cover with a clean towel and let rest for 2 hours.
- Step 3. Spoon the curds into a cheesecloth lined strainer that is sitting in a bowl. ( I use a nut bag instead, I think it’s easier. ) Let the ricotta stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off the whey. Transfer the ricotta to a glass container and refrigerate.
