Sheana Davis of the Epicurean Connection in Sonoma has graciously shared her recipe for Creme de Ricotta.
Ingredients:
- 1 gallon whole milk
- 4 cups cream
- 2 cups distilled white vinegar
- 2 teaspoons kosher salt
Instructions:
- Using an enamel, glass, cast iron or copper pan, heat milk and cream over low heat to 200˚ F. Stir and whisk often to prevent scorching on the bottom of the pan.
- At 200˚F, remove milk from heat source, stir milk consistently, selecting a direction, such as clockwise, whisk milk quickly, sprinkle in salt, pour in vinegar, stir one full clock and cover. The milk will start to coagulate immediately. White curds will start floating in the whey. Allow to rest covered for 10 minutes.
- Line a colander with fine cheesecloth, or 200-count cotton cloth, 36 inches x 36 inches. Remove lid from pot, check curds by resting ladle on curds, if ladle does not sink, gently ladle curds into cloth. Scooping from center to sides. Gently pour into cloth around the edges, allowing cheese to drain.
- Allow to drain for up to 30 minutes, depending on desired consistency; or gently lift and fold cheese to allow any whey to drain off while carefully pressuring liquid from cheese.
- Remove the cheese from the cheesecloth and serve with fresh bread or crackers. Store for up to seven days.
- Shape into molds using your favorite shapes
- Cheeses may be frozen for up to one year
- Remember to label and date
- Whey can be frozen for future use
- Source additional recipes to use goat, soy, rice or sheep milk or different vinegars
Sheana Davis
Sheana is the creator of Delice de la Vallee which is served at The French Laundry. She’s an educator, author, member of the International Guild de Fromage & supports the local Sonoma community.
“Sharing food with another human being is an intimate act that should not be indulged in lightly.” -M.F.K. Fisher
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