Ricotta Cheese

Homemade ricotta cheese is so luscious and so simple to make.  I tried it  and loved the texture and taste.  Keep this cheese refrigerated up to 5 days.  Use the whey to add to soups and homemade breads.  Give it a try!

Ricotta Cheese

Ingredients:

• 4 layers of cheesecloth
• 8 cups whole milk
• 2 cups heavy cream
• 1 1/2 tsp. kosher salt
• 1/2 cup distilled white vinegar

Directions:

1. Line a mesh sieve with cheesecloth and set over a bowl.  Set a separate fine-mesh sieve over a large bowl.
2. Heat milk, cream, and salt in a pot over medium-high heat, stirring frequently, until the mixture reaches 180 degrees, about 18 minutes; remove from heat.
3. Gently stir in vinegar and let mixture sit to allow curds to form, about 10 minutes.
4. Gently skim the curds from the whey and transfer to the cheesecloth-lined sieve.  Slowly pour whey through the fine-mesh sieve, then transfer curds (if any) to the cheesecloth-lined sieve.
5. Rest a wooden spoon across top of cheesecloth-lined sieve.  Gather corners of cloth on each side of the spoon and tie together so ricotta is suspended from the spoon.
6. Drain ricotta for 2 hours for pancakes, cannoli, and a ricotta tart.  Drain 3 hours for Ricotta-stuffed shells or manicotti (I usually just drain it for 3 hours).