Home made ricotta* is easy to make and way more delicious than store bought.
*Yes I know it’s not true ricotta because it’s not made from whey but a fresh farmers cheese. Either way, it’s good. Make it.
Adapted from Nancy Silverton’s recipe
4 cups Whole Milk1 cup Cream 1 1/2 teaspoons sea salt 2 tablespoons vinegar
Combine all ingredients and bring just to a boil without stirring. Remove from heat once it reaches a boil. Let sit at room temp for 15 minutes.
Once curds form spoon into a cheesecloth lined strainer. Let sit 15-20 minutes. The longer the ricotta drains the more firm it will become. Once it reaches desired consistancy, move to a bowl and store in refrigerator.