There’s something downright sensual about making cheese. I think it’s the cream, and the milk and the pillowy softness that results from it. This was my first attempt on cheese-making of any kind, and I must say, that I’m kind of hooked! It took 30 minutes from start to finish, and much of that time is also hands-off, allowing me to do other things in between. I may never buy store-bought ricotta again. The homemade kind has a luxurious, silken texture to it that I have never found in the store-bought variety. I am looking forward to using the rest of this ricotta for some homemade stuffed pasta and a tiramisu. This recipe is from Ina Garten’s Barefoot Contessa How Easy is That?Cookbook. And my response as I gorged on the herbed ricotta bruschettas and sipped some white wine was “Yes, Ina. That was very easy. Thank you thank you thank you.”
makes 2 cups
- 4 cups whole milk
- 2 cups heavy cream
- 1 tsp kosher salt
- 3 tbsp white wine vinegar
- Place a large sieve over a large bowl. Dampen 2 layers of cheese cloth to cover the sieve.
- Pour milk and cream into a pot. Stir in salt. Bring to full-boil over medium hear, stirring occasionally.
- Turn off heat and stir in vinegar. Let stand for 1 minute until it curdles.
- Pour mixture into cheesecloth-lined sieve and let it drain and come to room temperature for 25 minutes. Discard the left-over liquid. Seal cheese with plastic wrap and refrigerate. Can be kept refrigerated for up to 5 days.
- If using immediately, serving suggestions include adding herbs (dill, scallions, parsley, chives) and spreading over bruschetta. Enjoy!