Ingredients
3 cups whole milk
1 cup half and half
1 teaspoon salt
3 tablespoons white wine vinegar
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh ricotta — lasagna, cannoli, gnocchi, ravioli filling
Home carbonation — sparkling water, cocktail soda, flavored drinks
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Traditional wooden mold for making tofu from scratch
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh ricotta — lasagna, cannoli, gnocchi, ravioli filling
Home carbonation — sparkling water, cocktail soda, flavored drinks
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Traditional wooden mold for making tofu from scratch
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Bring the milk, half-and-half, and salt to a boil in a heavy pot over medium-high heat. Stir occasionally to prevent scorching. As soon as the mixture starts to boil, reduce the heat to low and add the vinegar. Simmer while stirring very gently until the mixture curdles, 1 to 2 minutes. Line a large sieve with several layers of fine-mesh cheesecloth and place it over a large bowl. Pour the mixture into the sieve and let it drain at room temperature for 1 hour. Discard the drained liquid or save it for other uses, such as soaking your grains. Enjoy the ricotta right away while it's still warm, or refrigerate in an airtight container for up to 4 days.