I heart cheese. It’s a huge part of my life. But I honestly can’t say I’ve ever hand-made my own before. I’ve stood in that dairy section of my grocery store and perused the different delicious varieties. I’ve tried just about every kind out there, the good and the bad. In fact, I used to work in a tapas restaurant where I served yummy plates of meat and cheeses. They even taught us all about the different kinds of cheeses, what they were made with and how. But it never even occurred to me I could make my own.
The other day, my friend from the gym casually told me she made ricotta over the weekend. I think I did a double-take. Like, make make? I was floored. Guess what, people? You can MAKE your own ricotta! And it’s SO EASY!
Yeah, I’m cheesy like that. Ha!
- 6 cups whole milk
- 2 cups heavy cream
- 3 Tbsp. white vinegar
- 1 tsp. salt
- Pour milk, heavy cream, vinegar and salt into a medium saucepan. Place over medium heat and bring milk mixture to a simmer.
- Simmer for 2-5 minutes, stirring every so often. You should see curds begin to form.
- Line a strainer with two layers of damp cheesecloth. Gently pour the curds and whey into the strainer and let drain for 15 minutes.
- After 15 minutes, gather the cheesecloth together and gently squeeze the excess water from the cheese. Transfer ricotta to a bowl. It's ready to use in recipes or served on bread with a drizzle of olive oil. Enjoy! (Keeps for several days in a sealed container in the refrigerator.)