Ricotta Cheese | PCC Natural Markets

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Ricotta Cheese

Yield: about 1 pound

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Ricotta is an Italian dairy product made from sheep, cow or buffalo milk whey left over from the production of cheese. Ricotta is used in many desserts, such as cheesecakes and cannoli, and pasta dishes.


These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Place the milk, cream and salt in a 4-quart saucepan over medium heat. Stir occasionally in the same direction while heating.

When the milk reaches approximately 180° F, add the buttermilk and vinegar. Stir when the curds start to rise to the surface. Lift out the curds with a skimmer and place in several layers of cheesecloth. Drain for 15 to 20 minutes.

Serve the cheese on baguette slices, drizzle with olive oil and top with fresh thyme leaves.

Recipe by Iole Aguero, PCC Cooks instructor

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