Simple Ricotta Magic

I’ll admit, I was a bit skeptical at first, but making homemade ricotta turned out to be one of the simplest and most rewarding kitchen experiments I've tried. It only takes a bit of time and patience, and the result is so worth it. Creamy, fresh, and endlessly versatile, I’ve been spreading it generously on crispy homemade crostini, topped with juicy tomato slices, fragrant basil, and a drizzle of good olive oil. It’s also incredible paired with ripe summer peaches and a touch of hot honey. But my favorite? A rich dollop melting into a bowl of slow-cooked ragù over homemade pappardelle!

You will need:

4 cups whole milk

1 cup heavy cream

3 tbsp white vinegar

Pinch of salt ( I like Fleur de Sel)

In a large stock pot, on medium heat bring milk and cream to 190 degrees, ensuring you do NOT let the milk and cream boil .  If you dont have a thermometer, just heat until you see steam coming up from the pan, and some froth on top.

Remove pan from heat and add vinegar in 1 tbsp at a time stirring between.  Let sit for 10 minutes and the curdles will start forming.

Line a strainer with cheese cloth or a large coffee filter.  Using a slotted spoon remove the curdles from the pot and place into the strainer.  Allow to sit for 10-15 minutes, then give it a gentle squeeze.  Place into a bowl and add salt.  Refrigerate for atleast an hour before serving.   Use within 5 days of making.