Always looking to make things fresher, more delicious, and of course, nutritious, I decided to make my own ricotta cheese. Upon researching cheese-making, Ricotta seemed to be the logical starting point. See for yourself, then go out and get milk and heavy cream - the vinegar and salt are probably in your pantry.
To make your own ricotta cheese you will need:
- 2 quarts whole milk
- 1 cup heavy cream
- 3 Tbs white vinegar
- 1/2 tsp salt
Combine milk and cream in heavy sauce pan. Heat over medium high to 185 F. Remove from heat and add vinegar. Stir gently for 30 seconds, add salt, stir for 30 seconds more. Cover with clean towel and let stand at room temperature for 2 hours.
Line a large colander with several layers of cheesecloth and set colander into a large bowl. Transfer curds to colander with a slotted spoon and allow to drain 30 minutes. Press to remove more liquid. This cheese should last 4 to 10 days in the refrigerator.
