Making ricotta from scratch is easy and so delicious. It only takes 4 ingredients and a little bit of time. Try this recipe to elevate your next ricotta based recipe, or just smear it on sourdough toast with olive oil, salt and pepper!
- 1 quart whole milk (not ultra-processed)
- 1/4 cup heavy cream (optional)
- 1 tsp salt
- 1/4 cup white vinegar
Combine everything but the vinegar in a large sauce pan and bring up to 200 degrees, slowly and making sure not to burn the bottom. Turn off the heat and immediately add the vinegar. Gently stir the mixture once or twice, but no more. It will curdle quickly and you want to leave it undisturbed for about 30 minutes.
Next use a slotted spoon to gently remove the curds from the pot. Try not to disturb them or break them up. Place each spoonful into a fine mesh sieve, lined with cheese cloth. (Pro-tip, clip the cheese cloth to the rim of the strainer, so it does not fall in.) Let the curds drain from 15-30 minutes depending on the amount of moisture you prefer for your recipe.
It should be used within a day to enjoy at it’s freshest, since it is a homemade product.
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