Ricotta cheese from Tartine All Day: Modern Recipes for the Home Cook (page 33) by Elisabeth Prueitt and Jessica Washburn and Maria Zizka

  • 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

  • missdoji on January 27, 2018

    Found it was a bit tricky to make it with vinegar mixed in with milk at the beginning. First attempt ended up being slightly overheated and the curds all broke up. After a bit of internet searching, ended up heating JUST the milk & salt to 185 degrees stirring with a spatula from time to time to keep it from scorching on bottom. Removed from heat and poured in 1/4 cup vinegar. Mixed once or twice very gently and then let stand for 5 minutes. Worked like a charm.

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