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Recipe by Chef John Coletta from Quartino Restaurant

The transformation of milk to cheese can be daunting at times and in many cases, will challenge the best of us. I urge you master the principals associated with making ricotta. Elevating the simplest of pasta preparations or antipasti with freshly made ricotta can truly create memorable food experiences.

How To Make Homemade Ricotta

Ingredients

4 quarts whole milk

½ quart heavy cream

¼ teaspoon kosher salt

½ cup distilled white vinegar

Instructions

Place milk, heavy cream and salt in a stainless steel pot. Heat over a very low flame. Stir this mixture constantly using a wooden spoon until it arrives to the temperature range of 175 to 190 F .

Remove the heated mixture from the stove. Add the vinegar and stir for 2 minutes using a wooden spoon. Cover with a stainless steel lid and allow to sit for 2 hours.

Dampen a cheese cloth and insert it into a fine mesh strainer. Using a large stainless steel spoon begin to transfer the clotted ricotta mixture into the cheese cloth lined fine mesh strainer. Transfer the completed ricotta to a stainless steel container and refrigerate until needed.