Homemade Fresh Ricotta Cheese
cornball....dated. However, if you're using the phrase to describe a food WITH cheese, that is a whole 'nother matter. If you see someone eating Macaroni and Cheese and they say, "That's SO cheesy"....well you get the picture.
I love cheese. When I saw Ina Garten making FRESH Ricotta cheese and realized how easy it was, I knew I had to try it. She wasn't kidding. If you can BOIL water, you can make fresh ricotta. it is light and delicious....and cheesy.
After making it, I found a recipe of Ina's for Herbed Ricotta Bruschetta and that's what I had for dinner tonight. Wonderfully cheesy and satisfying, without being too heavy. I hope you try it and enjoy it's light cheesiness as much as I did!
How to Make Homemade Fresh Ricotta Cheese
- Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.