Ricotta cheese is UNBELIEVABLY easy to make…seriously you will be shocked. It has sweet and savory applications and is amazing just with some toasted whole grain bread and great olive oil. It is also an amazing crow pleaser and is sure to impress…give it a go!
Homemade Ricotta Cheese
3 cups organic whole milk
1 cup heavy cream
1/2 teaspoon salt
1-1/2 Tablespoons white vinegar or lemon juice
Makes about 2 cups
Combine all milk, cream in a medium non-aluminum sauce pan and bring to a slight simmer over medium heat, the milk will get foamy and start to steam; remove it from heat if it starts to boil.
Stir in the vinegar or lemon juice and salt and remove from heat. Allow the mixture to sit- undisturbed for 10 minutes until curds begin to form. Meanwhile line a mesh strainer with several layers of cheesecloth. Place the strainer into a medium pot and gently pour the curds into the cheesecloth lined strainer and let drain for at least 15 minutes. Open up the cloth and guide the cheese into a container (preferably glass) for storing if you are not using immediately. The cheese will dry out as you let it drain. If you want it a bit more moist, do not drain as long.
Tips & Notes~
Add some chopped herbs or for a savory flavor or stir in a bit of cinnamon and honey after it drains for a sweet treat.
For another fun trick see below…
Take the remaining whey and place the pot on the stove on medium heat. Reduce the liquid until there is only a little bit of caramely liquid at the bottom of the pan. This will be a deeelicious sweet and salty sauce that is amazing with bread or on top of ice cream, or frankly just on it’s own. It will harden as it cools however so you can either add a little water, olive oil or some extra cream. I also turn it into pesto in a food processor with some garlic and herbs…divine. When my mom and I discovered this little treasure we added it to macaroni and cheese (with other cheeses of course) and it was a HIT!