Ricotta is the easiest of all cheeses to make! This is an easy weekend project to tackle, and the taste will blow away anything that you can buy at the grocery store. Not to mention, there are no fillers or ingredients you can’t pronounce in here!
This ricotta is delicious mixed with some fresh herbs or drizzled with olive oil for a spread on crackers. But it’ll also be a fantastic ingredient in your next lasagna or cheesecake!
Homemade Ricotta Cheese, adapted from Barefoot Contessa How Easy is That?
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a stainless-steel or enameled pot. Stir in the salt. Bring to a boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for at least 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. I let mine drain for about an hour. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.