Blog

June 14, 2018

June Recipe of the Month: Homemade Ricotta

By

We love ricotta, and making your own from scratch is worth the effort! It tastes richer and creamier than most ready made brands. Making your own gives you control over how salty and thick it will be. You can custom make your ricotta to suit however you'll be using it. Homemade ricotta can be served in so many ways. All summer long it can replace the usual vegetable dips, add a great addition to your cheese platters and salads , spread it on toast, add it to pizza, or serve on grilled peaches drizzled with honey for a special treat! Homemade Ricotta Ingredients 4 cups whole milk 2 cups heavy cream 1 tsp kosher salt 3 tablespoons apple cider vinegar cheese cloth Directions Combine milk, cream and salt in a medium sauce pan. Bring to a boil. Add vinegar, and allow to stand for a minute until it curdles. Set a sieve into a deep bowl, line the sieve with cheese cloth. Pour your milk mixture into the cheese cloth. Allow to drain into your bowl. Should take about 20 minutes or longer if you would like thicker ricotta. Once it is the consistency you want transfer the ricotta into a small bowl and discard the liquid in the deep bowl and the cheese cloth. Voila! Ricotta! Cover with plastic wrap and it can be stored in the refrigerator for a week.

20x winner Utah’s Best of State

16x Best of State Caterer

3x Best of the Best / Hospitality

1x Entrepreneur of the Year