Before I made this, I would have never imagined that it was so easy to make creamy homemade ricotta cheese. Turns out it is ridiculously easy.
I use this in my lasagna and other pasta dishes, and have even served it up on bread drizzled with honey and lemon. It’s simple, quick and versatile, and you can make it after work and have it ready to use for dinner that night. It keeps in the fridge for only a few days, but there won’t be too much leftover once you taste it. I’ve adapted the recipe from Ina Garten which can be found here.
makes about 2 cups
4 cups whole milk
2 cups heavy cream
1 Tbsp. kosher salt
3 Tbsp. white wine vinegar
Pour the milk and cream into a heavy bottomed pot (I like Le Creuset) Add the salt and stir it in. Stirring frequently, bring the mixture to a boil.
Turn off the heat, but leave the pot on the stove. Add the vinegar and let the mixture sit for about a minute until you see it curdle.
Pour the mixture into a tight strainer or sieve lined with cheesecloth and let the mixture drain.
The liquid will drain out and you will be left with creamy, ricotta cheese.
It will be ready after about 25 minutes, but the longer you let it drain, the thicker your cheese will be. Scoop it into a bowl and use it right away or refrigerate it in plastic wrap for 3-4 days.