There is nothing as satisfying as making your own Ricotta and boasting to friends and family. It is actually quite simple provided that it is not allowed to drain for too long.
Here we go...............only 4 ingredients and 5 easy steps:
One gallon of whole milk
One quart of whipping cream (not half and half - you need the real deal)
1/2 cup of white vinegar
First, combine the milk, whipping cream and salt in a pan and bring to a boil.
Second, turn off the stove.
Third, add the vinegar and stir once with a spatula
Fourth, let it sit for 5 minutes
Last, line a mesh strainer with cheesecloth over a large bowl (deep enough to allow the cheese to drain) and drain for 10-15 minutes
Do not drain too much or the cheese will be dry.
If you promptly put the Ricotta in a covered container in the refrigerator, it can last up to two weeks. In the interim, have fun with all of the creative ways to use this little treasure - from cakes to toppings for pasta, pizza and bruschetta. There are countless ways to enjoy this versatile cheese. Enjoy!
I love fresh Ricotta on herb buttered Italian bread over some homemade pesto.