Homemade Ricotta

Homemade Cheese or my absolute kitchen happiness. I am regularly excited about a lot of things I cook in the kitchen with a special place for bread and tarts… but cheese takes the excitement to another level. That is the first Ricotta cheese recipe I ever made. It is easier than boiling eggs and trying to figure out how to avoid overcooking them (their size is never the same!) and fighting to peel them. Trust me.
I’m still not over it! How easy it was to make ricotta and the possibilities it brought with it. I know I will be preparing another portion of ricotta in the next 24 hours while looking into my next homemade cheese adventure. Feta? Yes… maybe Feta. Stay tuned! :)

Bon Appétit!

Homemade Ricotta

Adapted from Anne Burrell.
Makes around 1 ½ cup of fresh Ricotta.

3 cups whole milk
1 cup heavy cream
1 ½ Tablespoon distilled white vinegar
½ teaspoon salt

Prep all the ingredients.
You will need one medium pot and one mesh strainer lined with multiple layers of cheese cloth.

Put all the ingredients in a pot over medium heat. Let the mixture heat slowly whisking just a couple of times. When the milk starts to simmer, the “cheese” curds will begin to form. Count 3 minutes and remove from the heat.

Pour the curds and whey in the mesh strainer (lined with cheese cloth) and let it drain for 20 minutes. Rassemble the cheese cloth extremities to form a pouch and gently squeeze the excess liquid from the ricotta. Transfer the ricotta to a serving dish.

You’re homemade ricotta is now ready!
Be creative, and PLAY!

You can eat Ricotta in savory and sweet combinations: It’s gorgeous with extra virgin olive oil, fresh thyme, honey, toasted nuts like hazelnut or walnuts, raspberries, lemon and lemon zest, balsamic vinegar… the possibilities are endless.