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Sqirl's Famed Ricotta Recipe

Sqirl's Famed Ricotta Recipe

We know this isn't true ricotta since its made from milk and not whey, but don't let that stop you from making this fluffy & delicious schmear. Makes about 1 1/2 cups (360ml)

Scant 1/2 teaspoon citric acid (look for it online!)
4 cups (960ml) whole milk
3/4 cup (180ml) heavy cream

Measure the citric acid into a tiny bowl, then add a splash of hot water (from the tap) and stir until the citric acid has completely dissolved.

Pour the milk into a nonreactive pot. Cook gnetly and slowly over kow heat, stirring a few times with a rubber spatula, until the milk reaches 180 degrees Fahrenheit (82 C), at which point you'll see it start to steam and look frothy around the edges of the pot. Remove from the heat, stir in the citric acid solution, then let rest for about 15 minutes or until you can press your hand against the side of the pot and keep it comfortably there for a few seconds.

Set up a straining station by nesting a fine mesh sieve within a larger bowl (a colander with cheesecloth can work instead). Pour in the curdled milk and let it drain for 20 to 30 minutes. The longer you let it go, the thicker the ricotta will be. There's no need to weigh it down or squeeze at all. The liquid that drips through is true whey. Keep it in your fridge and use it for all sorts of things: pickling, marinating meat, or making biscuits.

Transfer the ricotta to a bowl. Fold in the cream starting with just a little splash at first and then gradually adding as much of the remaining cream as needed. The point is to get it fluffy. If you add too much cream, it'll deflate the ricotta. If you don't add enough, you'll end up with chunky curds. Aim for thick but almost pourable.

Fresh ricotta goes bad fast. Store it, covered, in the refrigerator for a day or two. Use it up quick!

Found on pg268 of Everything I Want to Eat


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