Homemade Ricotta
Stolen whole-cloth from Shutterbean's Ricotta
  • 1 quart whole milk
  • 2 c. heavy cream
  • 1 T. salt
  • 3 T. good white wine vinegar
  • Toast and olive oil, for serving
  1. Put a colander in a large bowl, and line it with two layers of damp paper towels. Bring milk, cream, and salt to a boil, stirring occasionally to keep the milk from scorching. Once the milk comes to a full boil, stir in the vinegar and let the mixture sit, on the stovetop, for 5 minutes. The milk will start separating into curds and whey (which is really crazy and weird to watch).
  2. Pour the milk into the paper towel-lined strainer and let it sit for 20-40 minutes, depending on the texture you're going for. If you want delicious, still-warm cheese spread on toast or off a spoon standing in your kitchen (no judgment), 20 minutes should get you there. The cheese will be creamy, but not too thick. If you're going to use it to make ricotta gnocci, or just want a consistency closer to cream cheese than lite yogurt, let it strain for a full 40 minutes. Serve with toast or good bread, topped with olive oil, a sprinkle of kosher salt, and fresh-ground black pepper. Balsamic and honey don't hurt either.
  3. (To make toasts, just slice bread very thinly, drizzle with olive oil, sprinkle with salt and pepper, and broil until lightly browned.)
  4. Also, save the whey and use in place of water in other recipes for a creamier texture (I used some of mine to make moroccan chicken, but saved most of it to make pizza dough later this week -- will report back soon!). This recipe will yield about 2 cups of ricotta if you strain for 20 minutes, but slightly less if you strain it longer.
Recipe by leighto-greato at http://leightogreato.com/2014/05/13/homemade-ricotta/