Homemade instant ricotta

Votes: 3

Time: 30 min.
Complexity: easily
Servings: 4 - 6

Making ricotta at home is easy, and the cheese's refined flavor and creamy texture will exceed all expectations. Besides the foolproof serving on garlic toast, you can experiment with other combinations. For example, add lemon zest to the ricotta, spread it on toasted bread, top it with fresh berries, and drizzle with honey.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 cups whole milk
2 cups heavy cream
3 tablespoons vinegar
1 teaspoon coarse salt
Vegetable oil
Italian village bread, for filing
1 clove of garlic

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a small saucepan, combine the milk, heavy cream, vinegar, and salt. Place over medium heat and slowly bring the mixture to a boil. Cook for 1–2 minutes. You'll see the milk begin to curdle.
Line a sieve with several layers of damp cheesecloth. Carefully pour the curds and whey into the sieve and let drain for 15 minutes. Gather the edges of the cheesecloth and gently squeeze out some of the excess liquid from the ricotta. Transfer the finished cheese to a serving dish and drizzle with extra-virgin olive oil.

Preheat the grill or griddle.

While the ricotta is draining, slice the bread into 1 cm thick slices. Grill or toast on both sides. Rub the toasts with garlic on both sides and drizzle with extra-virgin olive oil.
Serve the ricotta with toasted bread. It's best served slightly warm.

Categories:

recipe / Simple and quick recipes / Quick snacks / Main courses / Eggs and dairy products / Grill, barbecue / Grilled flour products / Italian cuisine / Anne Burrell

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