This recipe is surprisingly easy and turned out great both times I tried it. We have made gnocchi and lasagna with it, and both were wonderful! Here is the original article that goes into more detail about the process: http://www.seriouseats.com/2010/02/how-to-make-fresh-ricotta-fast-easy-homemade-cheese-the-food-lab.html. Enjoy!
Ingredients
- 2 cups whole milk
- 1/4 teaspoon table salt
- 2 tablespoons distilled white vinegar or lemon juice (I used vinegar both times)
Using slotted spoon or wire
skimmer, transfer curds to prepared colander, cover exposed top with
plastic wrap, and allow to drain until desired texture is reached. For
the gnicchi I drained for 2-5 hours to get a firmer cheese. For
something like lasagna or ravioli, 15-20 minutes should do the trick.
Check out the link about for draining time information. Store
in covered container in refrigerator for up to 5 days.
Source: http://www.seriouseats.com/recipes/2010/02/how-to-make-fresh-ricotta-fast-easy-homemade-cheese-the-food-lab-recipe.html
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