A few years ago we hosted an Italian dinner as part of a school fundraiser and I wanted to make fresh mozzarella. After some research it turned out to more trouble then it was worth. I would need to find unpasteurized milk and order some rennet. More research and fresh ricotta looked like an easy second choice. Easy yes, but definitely not a second choice. Once I tasted the first batch I was hooked and have not used store-bought ricotta since. Homemade ravioli, smothered on toasted bread with honey, or just mixed in with some pasta and tomato sauce — so buttery and creamy.
Prep Time – 5 mins / Cook Time 1.5 hours
- 4 c. whole milk
- 2 c. heavy whipping cream (organic works best)
- 1 t. kosher salt
- 3 T. 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 heavy stainless-steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. (I let is boil right up to the top of the pot and the pour the vinegar in.) Turn off the heat and allow the mixture to stand for 30 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 1 hour, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to an air-tight container. I save the whey for pancakes, biscuits or milk based soup. The ricotta will keep refrigerated for 5 to 7 days.
