This is my new obsession this summer : Homemade Ricotta. Burrata has had its moment for the last couple of years, but I have moved onto creamier, smoother ricotta that is incredibly easy to make. I’ve served it with sliced tomatoes (like pictured) or dolloped on top of pasta (everything from bolognese to lemony butter sauces benefit).
A few simple supplies items are required, a mesh strainer and cheesecloth (I like this natural, unbleached kind), both now available in the shop.
Homemade Ricotta
4 cups of whole milk
2 cups of heavy cream
1 teaspoon of sea salt
3 tablespoons of vinegar
*Herbs, Tomatoes, Sea Salt, Baguette, Olive Oil, Garlic
To make the cheese, combine milk, cream and salt in a saucepan. Bring the mixture to a boil, then remove from heat. Add vinegar, stir once and let sit for 2 minutes.
Meanwhile, set up a cheesecloth lined mesh strainer over a glass bowl. Pour mixture into cheesecloth lined strainer and let sit for 30 minutes. Pour out the liquid from the bowl. Keep at room temperature if serving immediately, or refrigerate.
I like to serve it with fresh chives, sliced tomatoes drizzled with olive oil, and sliced baguette. If you want to go over the top, you can drizzle olive oil on the slices of baguette, grill them, then rub with a clove of raw garlic.
