|Ricotta with Chives|
The ingredient list is surprisingly short: whole milk, heavy cream, salt, and vinegar or lemon juice. I like to use vinegar. My favorite is white wine vinegar. You'll also need some cheesecloth which you will use to strain the cheese.
- 2 cups heavy cream
- 1 tsp kosher salt
- 3 T white wine vinegar or fresh lemon juice
- Fresh herbs
In a heavy stainless steel or enameled pot, heat the milk, cream, and salt over medium heat.
Bring the milk and cream mixture to a full boil. The cream mixture is going to bubble up, so be careful to watch so it doesn't boil over.
Remove the mixture from the heat and add the vinegar. Let this mixture sit for one minute while curds form.
|The Ricotta Curds|
Pour the milk and cream mixture into a sieve or colander covered with two layers of dampened cheesecloth. Set it over a deep bowl and drain for 20-25 minutes. This will separate the curds from the whey.
|The Ricotta After Five Minutes The Ricotta After Twenty-five Minutes|
|The Finished Ricotta|
Use it as you would use any ricotta cheese, but this freshly made, warm cheese is delicious mixed with herbs or as a bruschetta topping. Making homemade ricotta cheese is indeed easy, unbelievably so. The result is so delicious I hope you will try it.
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