Creamy Ricotta


  • 0.5 teaspoon(s) kosher salt
  • 3 tablespoon(s) white vinegar
  • 2 quart(s) whole milk
  • 1 cup(s) heavy cream

In a medium pot, warm the milk and cream over moderately high heat until the surface becomes foamy and steamy and an instant-read thermometer inserted in the milk registers 185°; don’t let the milk boil. Remove the pot from the heat. Add the vinegar and stir gently for 30 seconds; the mixture wil...

View full recipe at Food & Wine


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