Make It Yourself: Fresh Ricotta
"Once you try your hand at making this milky cheese (just four ingredients necessary!), you’ll find no shortage of ways to use it. Spoon it over bowls of pasta, spread it onto thick slices of warm toast, tuck it into omelets, fold it into dips, dollop it on top of pizza. And, of course, layer it into lasagna. This homemade version is creamier and more luscious than store-bought varieties—and it’s ready in less than an hour...."
INGREDIENTS
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8 cups (2 qt.) whole milk (not UHT pasteurized)
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1 1/2 cups heavy cream
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1 teaspoon kosher salt
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3 tablespoons distilled white vinegar
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