My good friend Jenny makes cheese for a living. All day, everyday, it’s what-she-does. I personally find that not only awesome, but totally intriguing. I mean, how many people can tell you on a whim how to make like, 500 different kinds of cheese?! She can! I obviously begged her to teach me her ways… and she said YES. That’s friendship, y’all.
Since I am not at all a professional cheese maker, we decided to start small and make a batch of ricotta. I use ricotta all the time! But the idea of making it at home seemed… I don’t know, unnatural? Scary? Impossible? Oh wait, I know, all of those – and then some!
But guess what?
The recipe was unbelievably simple, and the ingredient list, even simpler. Score, baby!
Although I was weary I’d fail this curd experiment and be left with nothing but tears and a giant mess, it ended up being a delicious success. Honestly, you guys have to try this at home. It took about 45 minutes start to finish, and the results were incredible. Let’s just say I’ll never be buying my ricotta in a tub from the grocery store again!
Once you go homemade, you’ll never stray! I promise 🙂
Homemade Ricotta Cheese – Recipe from Jenny (thanks girl!!! xo)
Ingredients:
3 cups whole milk
1 cup heavy cream
1 1/2 tablespoons white vinegar
1 teaspoon kosher salt
1/2 tablespoon olive oil
* We served this on a freshly baked baguette topped with basil, roasted tomatoes, and a drizzle of balsamic. It was GOOD!
Instructions:
In a heavy bottomed saucepan combine the milk, heavy cream, vinegar and salt. Place the pan over a medium high flame and bring the mixture to a simmer. Simmer the mixture for about 2 minutes, you’ll see curds starting to form (omg! exciting stuff!!!).
At this point you want to line a mesh strainer with a few layers of damp cheesecloth. Carefully pour the curds and whey through into the strainer and drain for about 15 minutes. Gently gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta. Transfer the ricotta to a serving dish and drizzle with olive oil. Serve with baguette and any topping you’d like!
Stacy | Wicked Good Kitchen says
Oh, I how I adore ricotta–especially in lasagna and desserts! I think I’m part Italian. Thanks for sharing, Ashley! xo
Kathryn says
I love homemade ricotta – it’s total kitchen magic!
Amy (Savory Moments) says
Great job!! Ricotta cheese is the only homemade cheese I’ve made so far and it was so so good. This looks delicious served on the bread.
Vanessa Figueiredo says
This is one of the easiest homemade ricotta recipes I have seen! I’m rushing to the kitchen in 3, 2, 1… 😀
jessie says
this is awsome, adding the cream would make really creamy, a must try.
Nicole @ Young, Broke and Hungry says
Girl! You read my mind. I’m posting a recipe for homemade ricotta on Sunday. It’s crazy how delcious it is.
Kiran @ KiranTarun.com says
Beautiful photos!! We always make fresh ricotta at home. It’s so easy, affordable and tasty!!
Dorothy @ Crazy for Crust says
I am SO making this. Like, this weekend. I love ricotta!
Gina @ Running to the Kitchen says
OH. MY. GOSH. I’m just seeing this post now, but you have to go see my post today. I am a girl obsessed with ricotta right now (and literally…I’m eating it as I type this with berries). You are my life saver b/c at almost $10 for a little container of the good stuff, it’s getting to be an expensive habit.
Jocelyn says
Who knew it was so easy!! That’s sah-weet!!! I will be trying this sometime!