Homemade Ricotta

There are some things that are fairly simple to make and once you start making it yourself, you can't go back to buying it at the store.  Ice cream comes to mind and ricotta cheese.  Ricotta sounds difficult but it is so easy to make and so delicious.  I got this recipe from an Ina Garten cookbook.  It is so good.  Now, I will say that if you don't want to make it yourself, buy it at Caputo's or some nice Italian restaurant that carries it fresh ricotta.

Some foods are so worth the little extra effort to make at home.  This is the best ever!  Eat it plain with crackers, add herbs or put it in lasagna or Italian foods.

 4 cups whole milk

2 cups heavy cream

1 t. kosher salt

3 T. good white wine vinegar

Set 2 layers of cheesecloth in a large sieve.  Dampen with water to help it stick to the sieve. 

Pour the milk and cream into a large stainless steel pot.  Stir in the salt.  Bring to a full boil over medium heat, stirring occasionally.  Turn off the heat and stir in the vinegar.  Allow the mixture to stand for 1 minute until it curdles.  It will separate into curds (thick parts) and whey (milky liquid).

Pour the mixture into the cheesecloth-lined sieve and allow to drain into a deep bowl at room temperature for 20 to 25 minutes.  The less time, the softer the ricotta.  Discard the liquid.  Pour the ricotta from the cheesecloth into a container, cover with plastic wrap and a lid and refrigerate.  Can be kept in the fridge 4 to 5 days.  Makes about 2 cups.

From Ina Garten

  

I made it once with 2% milk and it made less and it was a bit stiffer.  Stick with whole milk.