Smooth and creamy, easy cheesy!
I could wax and wane poetical about cheese…lovingly nestled in a star gauzy cloth…handmade comfort in the crumbly curds, but homemade ricotta whips up so quickly, you’ll be finished before you know it!
- 1½ whole milk
- 1/2 cup half-n-half or heavy cream, whatever you have on hand
- 1/2 teaspoon salt
- 1½ tablespoons white wine vinegar
- Cheesecloth or a very thin kitchen towel
- Line a sieve or colander with a piece of cheesecloth or a kitchen towel thin enough to allow the whey to drain away from the ricotta.
- Heat the milk, half-n-half and salt to a slow boil. It will thicken as it heats. Promptly remove the milk from the heat and add the white wine vinegar. Stir for 1-2 minutes until the curds have separated from the vinegary whey.
- Pour into the prepared sieve, cover and allow to drain for as little as 15 minutes if you prefer a creamier ricotta or for as long as 45 minutes if you like your cheese super crumbly. Either way, it's easy peasy tasty cheesy!
- Yields approximately 1 cup of Ricotta Cheese