I love ricotta cheese - on bread, mixed with chocolate, sprinkled with herbs, in lasagna, in a lemon tart...ricotta is so versatile and delicious. But for most of us ricotta comes from a tub that we buy in our local grocery store. Some of us are lucky enough to buy fresh ricotta from specialty stores. But have you ever thought to make your own fresh ricotta at home? Why not? It's easy, fast and your taste buds will thank you.
You will need cheesecloth and colander.
4 cups 1% milk (or 2% or whole)
2 cups whipping or heavy cream
1/2 tsp salt
3 tbsp white wine vinegar
What to do
- Dampen cheesecloth and line a colander with it.
- Place colander over a large bowl.
- In a large sauce pan, bring the milk, cream and salt to a boil over medium heat. Stirring often to prevent burning.
- Take off heat and add vinegar.
- Let rest 2 minutes while mixture separates.
- Pour mixture into colander.
- Wait 30 minutes while liquid drains into bowl. You may want to run a spoon through it a couple of times to let the liquid escape.
- Use immediately or place in air tight container and refrigerate for up to 3 days.