I came across this post while perusing Foodgawker. It’s from the blog The Comfort of Cooking.
8 cups (1/2 gallon) whole milk
1 cup heavy cream
1/2 tsp salt
2 tbs fresh lemon juice or white vinegar
Line a large strainer with cheesecloth and place it over a large bowl. Set this aside for now.
Slowly bring the milk, cream, and salt to a rolling boil in a large pot (6 quarts or so) over medium heat. Stir occasionally to prevent scorching. Once it has come to a boil, add the lemon juice. Reduce heat to low and simmer, stirring pretty much constantly, until small curds form. The original recipe said that the curds should form in about 5 minutes. It took a lot longer for mine. So if yours doesn’t seem to be cooperating at first, don’t fret.
Pour the mixture into the lined strainer and let it drain for 10 minutes. After discarding the liquid (Or hang onto it! Check out this website for ideas.), chill the ricotta, covered. It should keep in the fridge for a few days.
Easy, right? Right. This ricotta is sweet and fluffy. Though I was skeptical at first, it is definitely better than anything you could buy at the grocery store. The recipe makes about 2 cups of cheese.
How can you use it? The possibilities are endless: use it in a lasagna, stuffed shells, manicotti, calzone filling, pizza topping, filling for a stuffed chicken breast (I’ll be bringing you a recipe for one of these this week!), or really anything you can dream up. In addition to the aforementioned stuffed chicken breasts, I’ve been eating mine with breakfast. Toast some bread, slather on as much ricotta as you’d like, and drizzle with some honey. Delicious.