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Join Brad Leone from Bon Appétit and special guest Andrew Rea from Binging with Babish as they show you how to make incredibly simple and delicious homemade ricotta cheese. Using just milk, cream, and a simple acid, you can create fresh, creamy ricotta that's far superior to store-bought versions.
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Heat milk and cream in a heavy-bottomed pot to 200°F. → Turn off the heat, stir in salt and vinegar, and let it sit for 10 minutes to curdle. → Pour the mixture into a cheesecloth-lined strainer set over a bowl. → Let it drain for about 11 minutes until it reaches your desired consistency.
Heat milk and cream in a heavy-bottomed pot to 200°F. → Turn off the heat, stir in salt and vinegar, and let it sit for 10 minutes to curdle. → Pour the mixture into a cheesecloth-lined strainer set over a bowl. → Let it drain for about 11 minutes until it reaches your desired consistency.
Join Brad Leone from Bon Appétit and special guest Andrew Rea from Binging with Babish as they show you how to make incredibly simple and delicious homemade ricotta cheese. Using just milk, cream, and a simple acid, you can create fresh, creamy ricotta that's far superior to store-bought versions.
In a large measuring cup or directly into a pot, combine 7 cups of whole milk and 1 cup of heavy cream.
Pour the milk and cream mixture into a heavy-bottomed pot, like a Dutch oven, and place it on a stove over medium heat.
Heat the milk, stirring occasionally to prevent it from scorching on the bottom. Monitor the temperature with a thermometer until it reaches 200°F (93°C).
Once the mixture hits 200°F, turn off the heat. Immediately add the 3 teaspoons of kosher salt and 5 tablespoons of distilled white vinegar.
Give the mixture one gentle stir to incorporate the acid and salt, then let it sit undisturbed off the heat for 10 minutes. The curds will start to separate from the whey.
Using a heavy-bottomed pot is crucial to prevent the milk from burning on the bottom.
The liquid by-product is whey, which can be saved and used in other recipes like pizza dough, pasta water, or even as a probiotic drink.
The nickname 'pot cheese' comes from the traditional method of making this cheese in a pot.
You can use other acids like lemon juice, but distilled white vinegar provides a very clean flavor.
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