Ricotta is a creamy white, mild, fresh cheese with a soft texture and a slightly sweet flavor. Traditional Italian cheese-makers originally produced Ricotta from whey left behind in the making of Mozzarella and Provolone (Ricotta translates to “re-cooked”). At il Paesano, its fresh Ricotta is made by using whole Pasteurized milk and heavy cream, with the addition of Kosher salt and white vinegar which forms the curd. Good Ricotta is firm but not solid, and consists of a mass of fine, moist, delicate granules.
4 C whole milk
2 C heavy cream
1 t Kosher salt
3 T white vinegar
Pour milk and cream into a stainless steel pot. Stir in the salt. Bring to a full boil, stirring continuously. Turn off the heat and add vinegar. Let the mixture stand about a couple of minutes so that the curds separate from the whey. Pour the mixture into a cheesecloth-lined sieve and let drain into a bowl for about a half-hour. The longer it drains, the thicker the ricotta becomes. It’s up to you how thick or thin you like it. It will keep in the fridge for six days. You can also make it from the whey left from making other cheeses, but if you just want to make really, really tasty Ricotta, this recipe from il Paesano is for you. Enjoy!
Italian Café Deli & Wine Market
2645 E Oakland Park Blvd
Fort Lauderdale FL 33306