Homemade Ricotta Cheese
Ricotta is so easy to make and I love making it in the summertime to eat along side of tomatoes and basil and on top of really good toast with sliced peaches, pistachios and drizzled honey. Homemade is so, so flavorful and such a different experience than store bought.
The best testament to this ricotta is that I found my dad eating it by the spoonful in the kitchen after a dinner party after claiming he didn’t like ricotta. Ha!
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons white wine vinegar
Set a large fine mesh colander over a deep bowl. Dampen 2 layers of cheesecloth or a thin kitchen towel and line the colander with the cheesecloth or towel.
Pour the milk and cream into heavy bottomed 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 thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined colander and allow it to drain into the bowl for 25-30 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or transfer to a food storage container. This ricotta will not last as long as store bought and will need to be used within 3-4 days.