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Ricotta

Ricotta
Rick Loomis / Los Angeles Times

Twelve-year-old Olivia Gossett has no problem whipping up a batch of ricotta. Her mother, Clemence, is a pastry chef and co-owner of the Gourmandise School in Santa Monica. Olivia practically grew up in the kitchen, and the cheese is but ... Read more

Total time: 15 minutes, plus draining time | Makes about 2 cups cheese
  • 3 cups whole milk
  • 1 cup heavy cream
  • Salt
  • 3 tablespoons white vinegar

Step 1Place the milk, cream and a pinch of salt in a large saucepan. Heat over medium heat, stirring regularly, until the mixture reaches a good simmer.

Step 2Remove from heat and pour in the vinegar. Stir two or three times, gently, around the pot, then set aside, undisturbed, for a few minutes.

Step 3Place two or three layers of cheesecloth over a colander (with the colander in the sink or over a large bowl to catch the whey), and gently pour the mixture over the cloth. If you don't have cheesecloth, use one layer of a flour-sack towel.

Step 4Set the mixture aside to drain for at least one hour. The longer you wait, the firmer your cheese will be. Once the curds are the consistency you want, remove them and refrigerate them right away.

Note: Adapted from the Gourmandise School of Sweets and Savories in Santa Monica.

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