A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
1 gallon organic Whole Milk
2 cups organic Heavy Cream
¼ cup + 2 tablespoons organic Distilled White Vinegar
1 teaspoon Kosher Salt
Pour the cream and milk in a large, heavy-bottomed pot. Place mixture on medium heat and heat to just below the boiling point. Stir with a spatula to keep the liquid from scorching. Just before it boils, the surface will start to foam and release steam—about 185°.
Add the vinegar and stir for 30 seconds. The curds will form immediately. Add the salt and stir for another 30 seconds. Remove from heat, cover the pot with a dish towel and let curds stand at room temperature for 2 hours.
Line a colander with cheese cloth. Pour cooled mixture into the colander and drain for about 30 minutes. Gather the cheesecloth by its corners and twist until liquid is squeezed out. Remove the ricotta from the cheesecloth and store it in an airtight container in the refrigerator.