Yield: Approximately 200 g.
Line a large colander or sieve with a clean cotton kitchen towel or cheesecloth, if you have it. Allow the edges to drape over the outside of the colander and place into a large bowl.
Combine the milks in a large, heavy stockpot. Attach a thermometer to the edge of the pan so that it extends at least 2 inches into the milk. Cook over medium-high heat until the thermometer registers 180F/77C (about 20 minutes), gently stirring occasionally. As soon as the mixture reaches 180F/77C, stop stirring as the whey4 and curds will begin to separate.
Continue to cook, without stirring, until the milk reaches 190F/88C. If you stir, the delicate curds that have formed will begin to break apart and your ricotta will become grainy. Immediately remove from heat and allow it to sit, undisturbed, for about 30 minutes.
Using a slotted spoon, gently remove curds to the colander. Allow them to drain5 for a couple of hours, though you can tie the cheesecloth together and hang it from your sink faucet, which can shorten draining times.
Scrape the ricotta into a bowl and sprinkle with salt, tossing gently with a fork to combine. Refrigerate.
A recipe from http://kitchenmouse.rozentali.com/2009/06/gateway-cheese/
Posted by Cori Rozentāle on .