Ok, so I wanted to try something new today. I watched Wolfgang Puck make Fresh Ricotta Cheese the other day and it looked so easy and sounded so good that I just had to try it. Well, it was very easy and oh so good! Yummy!!! I've had ricotta cheese before but this was heavenly. (sigh) You just have to try this warm. It's delicious! Below is Wolfgang's recipe exactly as I found it, I did not change one thing! Go figure!
Ingredients:
- 6 cups cups whole milk
- 6 ounces live yogurt
- 6 ounces heavy cream
- Pinch of salt
Method
Instructions
- In a nonreactive saucepan, whisk together all the ingredients. Over medium heat, slowly bring the mixture to a boil. Once the mixture comes to a boil, turn off the heat, stir once, and leave it to settle for 2 minutes.
- Line a colander with a double thickness of cheesecloth. Slowly pour the mixture into it and leave it to drain for about 15 minutes, or until the cheese in the cheesecloth is thick. Transfer the fresh ricotta into a covered, non-reactive container and refrigerate until needed.
Makes 1 1/2 cups
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