Rich And Creamy Ricotta

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• 4 cups half-and-half cream
• 2 cups whole milk
• 3/4 teaspoon sea salt
• 3/4 teaspoon powdered citric acid
• 1/3 cup cold water

Recipe

• 1 combine the cream, milk and salt in a saucepan.
• 2 mix the citric acid and cold water, then add half this mixture to the milk in the pot and place over medium heat.
• 3 bring the mixture up to 185f, stirring almost constantly to prevent scorching.
• 4 if the milk does not curdle by this point, begin adding the reserved acid solution tablespoons at a time.
• 5 once it begins to curdle, remove from the heat and let it rest 30 minutes.
• 6 place a colander in a sink and line with a moistened double-layer cheesecloth or clean dishtowel.
• 7 slowly pour the cooked mixture into the colander, allowing the whey to run through while the curds collect in the cloth.
• 8 gather the corners of the cloth and tie them together, then either hang the ball of ricotta from the faucet or leave in the colander 15 minutes.