I made homemade ricotta for the first time for a dinner party because I wanted ricotta crostini but didn't want store-bought. I had just got back from Italy where homemade ricotta was abundant, and it was there, I fell in love with the cheese. So I thought, why not make it myself? I was shocked to learn how easy it was and now I make it like crazy for quick, impressive crostini when we have people over. My favorite way to use it is in my Homemade Ricotta Ravioli with Brown Butter Sage sauce recipe. To die for!
- 4 cups whole milk
- 2 cups heavy cream
- 1 tsp kosher salt
- 3 tbsp white wine vinegar
- Extra virgin olive oil
1. Make the ricotta. In a large Dutch oven or cast iron pot add the milk, cream, salt and stir together over medium heat. Let it come to a complete boil, stirring occasionally, for about 5 minutes.
2. Turn off the heat and stir in the vinegar. Let the mixture sit for several minutes (I wait at least 6-7 minutes) until it curdles. There will be large chunks throughout the mixture. Set a large sieve covered with a damp cheese cloth over a deep bowl. Pour the milk mixture into the sieve, and let the liquid drip out into the bowl.
3. Occasionally discarding the liquid in the bottom of the bowl, let the mixture sit at room temperature for about 30 minutes or until it’s the consistency you desire. The longer it sits, the thicker it gets. When it’s to your liking, pour into bowl drizzle with about a tbsp. of olive oil and mix together.
* Refrigerate until ready to use. It will last up to 5 days.