Fresh ricotta from The Food Lab: Better Home Cooking Through Science (page 154) by J. Kenji López-Alt

  • distilled vinegar
    "Distilled vinegar, also known as virgin vinegar, can be made from just about any vinegar – for instance: rice, malt, wine, fruit, balsamic, apple cider, kiwifruit, rice, coconut, palm, cane, raisin, date, beer, honey, kombucha, and much more. As its name suggests, this vinegar is distilled from ethanol. ‘Distilled’ plainly means that the liquid component is separated from the base mixture. This produces a colorless solution with 5-8% acetic acid in the water – relatively weaker than white or spirit vinegar." http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-white-and-distilled-vinegar/
  • milk

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • blazin on February 02, 2019

    I used lemon juice and the microwave method. After 4 minutes I had nice curds but the temperature was only around 130, so I put it back in for another minute. The curds stayed about the same and the temp rose to 140. I went for another minute and the temp didn't really rise much still, so I went ahead and strained it for fear of burning the milk. Taste and texture seemed perfect so I trust that it's not necessary to heat all the way to 165, especially since I'll be using in pancakes and it will be cooked once again.

  • clcorbi on February 28, 2017

    This recipe works! I used the stovetop variation. I actually let the ricotta simmer for too long because I was waiting to see large, defined curds--that never happened. My curds were tiny and couldn't be scooped out with the slotted spoon. After doing some googling, I discovered that this is all right and so I just poured the entire curds/whey mixture into the strainer, rather than trying to scoop out the curds. The ricotta still drained perfectly, so in the future that's how I'll always do it!

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