Homemade Ricotta Cheese

Homemade Ricotta Cheese

Adapted from Ina Garten (the Barefoot Contessa), this fabulous recipe is amazingly easy - the problem (or not depending on your viewpoint) is that you'll keep sticking your spoon in the bowl and before you know it, you've eaten half of it...it's that good! To print this recipe as a PDF, click here.

Makes about 2 cups

4 cups whole milk
2 cups heavy cream
1 tsp. kosher salt
3 T. White Condimento Vinegar or white wine vinegar

1) Dampen 2 layers of cheesecloth with water and line a large sieve placed over a deep bowl.

2) Pour milk and cream into a stainless steel or enameled pot and stir in the salt.  Bring to a full boil over a medium heat stirring occasionally.  

3) Turn off the heat and stir in the vinegar.  Let the mixture stand for 1 minute until it curdles.  

4) Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl for 20-25 minutes.  The longer you let the mixture drain, the thicker the ricotta.  Transfer the ricotta to a bowl (discarding the cheesecloth).  Use immediately or cover with plastic wrap and refrigerate. The ricotta cheese will keep refrigerated for 4-5 days.