Ricotta con Panna
Serves 3
55 mins prep
5 mins cook
60 mins total
Ricotta is one of those things that I do not like the taste of when it is store bought but when it is made from scratch 👌 it is AMAZING.
Add the milk, cream and salt to the pot and lightly simmer until it reaches about 200°F give or take a couple degrees. Stir through this whole process so the milk doesn't burn on the bottom.
When it reaches about 200℉, remove from heat and add the vinegar. Mix enough to incorporate but don’t over do it.
Let it sit off heat until it curdles, like 10-12 minutes.
Place doubled up cheese cloth inside of a strainer that is sitting inside of a large bowl (this way you can preserve the cream that drips out for later use).
When it has curdled, use a spider strainer to move the curdles and place in the cheese cloth. Wrap the cheesecloth on itself and add a bit of weight (I used a can). Let it strain for 20-45 minutes (see notes).
Remove from cheesecloth and store in an airtight container in the fridge. Top with whatever you would like or leave as is. I’ve been eating with sourdough, chives, honey, flaky salt and lavender. And that is it!
