Homemade Ricotta

A couple weeks back I went to make lasagna for dinner and realized I had forgotten to get cottage cheese at the store. Since I didn't want to drag 5 kids out again, I thought I'd try making some ricotta.  I tried this recipe (halving it just in case it didn't work out) and it was super easy and yummy! I didn't have any cheese cloth, so just used a clean tea towel and it worked great- I just had to squeeze the extra liquid out.  I usually don't care for ricotta, but this was great and tasted delicious in our sausage lasagna! The next day, the flavor seemed to have mellowed and improved, so I would recommend making this ahead of time.

-Ina Garten

4 cups whole milk
2 cups heavy cream
1 tsp. 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 such as Le Creuset. 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 (the 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 tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding 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.