Homemade ricotta cheese is easy to make and delicious in both savory and sweet dishes. Once you try homemade ricotta you will never be able to go back to store bought varieties.
recipe slightly adapted from Ina Garten
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons white wine vinegar
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. I didn't have any cheesecloth so I used 2 layers of damp paper towels.
Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. 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 10 minutes until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. I let it drain for 30 minutes.
Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
