There's NOTHING like homemade ricotta -- and it's SO easy!

Yields 4 cups

1 gallon whole milk

2 cups heavy cream

1⁄3 cup organic white distilled vinegar or fresh lemon juice.

  1. 1. Pour the milk and cream into a large pan and place over medium heat.
  2. 2. Heat to 190°F on a candy thermometer, stirring occasionally.
  3. Remove from heat and add vinegar or lemon juice and slowly stir a few times.
  4. Cover the pot with a dishcloth and set aside for 1 hour.
  5. Line a sieve with cheesecloth and place over a bowl large enough to catch the whey.
  6. Gently pour the ricotta curds into the cheesecloth and let drain for 30 minutes.
  7. For a denser cheese, drain the ricotta overnight in the fridge.
  8. Reserve the whey for other recipes in the fridge or freezer.
  9. Place the ricotta in a glass container with a tight-fitting lid and refrigerate for up to 6 days.
  10. Season with salt and pepper before eating.

TIP:

Use the best milk you can find -- I love to get it fresh from a farmer -- you can really taste the difference!

Photography by food and styling by Valerie Aikman-Smith photography by Staci Valentine

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