Homemade Ricotta

This is what I do when it's 8 degrees outside. Maybe it will help entertain you also.

I have made homemade ricotta in the past that was a lot more complicated than this and not even as good. This recipe is from Barefoot Contessa - How Easy is That?, and I love it I use ricotta in a lot of recipes and it's nice to know I can have it nice and fresh. Now make a nice big pan of Lasagna.

Homemade Ricotta
about 2 cups
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4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

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. 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 (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 like mine on the ticker side, but some prefer it moister.) Transfer the ricotta to a bowl, discard 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.