Prior to discovering how much I love to read food blogs and try new and unique recipes (especially those for things people don’t typically make at home), I never would have thought of making something like ricotta. As is often the case, once I saw a recipe and gave it a shot, it was SO much easier than I would have anticipated. And, in typical fashion, the end result was SO much better than what you buy in the grocery store, and completely worth the (minor) extra effort.
I have always loved ricotta, but ricotta from scratch is a totally different story. The texture of the cheese is all smooth creaminess, without being overly heavy. In the past I’ve loved to add a dollop of ricotta to pasta with tomato sauce, and it’s one of my favorite parts of lasagna and ravioli dishes, but I never thought to eat it on its own or simply over some bread. This recipe changed all of that – our favorite way to eat ricotta now is to spread it on some crusty bread, possibly sprinkled with some olive oil, pepper or herbs – makes for a fantastic appetizer!
- 3 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/2 tsp. salt
- 2 tbsp. white vinegar
- 1 tbsp. lemon juice
In a medium saucepan, combine the milk, heavy cream and salt. Heat over medium-high heat, stirring occasionally, until the mixture reaches 190°F.
Once the desired temperature is reached, add in the white vinegar and lemon juice, stir once, and set aside for 5 minutes.
Set a fine mesh strainer over a large bowl (line the strainer with a double layer of cheesecloth for a creamier result). Pour the curdled milk mixture into the strainer, allowing the whey to drain into the bowl. Set aside for about an hour – the longer it sits, the creamier the cheese will be. Enjoy!
Yield: about 1 cup of cheese