What can I say about ricotta cheese that you didn't already know? Creamy, slightly sweet, and highly adaptable, ricotta (in one form or another) is a familiar and common item in kitchens across the globe. But did you know you can make it at home no problem?
Well, it's true-- kind of. True ricotta is made by cooking whey from sheep's milk; the leftover liquid product from making cheese in the first place, hence, ricotta (recooked in Italian). This recipe will produce plenty of whey, and if you'd like, you can try making more authentic ricotta from that. The whey can also be used to thicken soups, in place of water in baking applications, and even in your pasta dough if you're going to use the ricotta for ravioli.
Regardless, not only will most people not be able to tell the difference between this and ricotta made from whey, the texture and taste of this fresh cheese are unmatched by anything you'll buy in the grocery store. Additionally, you get to decided how thick or creamy your ricotta is since you're the one straining it. For a very thick product, let the cheese strain for 25 minutes and squeeze most all of the remaining liquid through the cheesecloth. If you'd prefer something a little thinner, like maybe for a spread, check up on the ricotta after 15 to 20 minutes of straining.
This recipe makes a good amount, with a yield at around 13.5 oz (weight will vary due to difference in time straining, etc), but ricotta is highly perishable. In my experience, it hasn't lasted long enough for me to see it go bad, but five days is about the limit. So eat it quickly, not like that should be a problem.
Ingredients:
4 C of whole milk
1 C of heavy cream
1 1/2 T white wine vinegar
1/2 t salt
1/2 t sugar
Make sure to dampen the cheesecloth and that the whey does not come in contact with the cloth during straining. Mine yielded about 13.5 oz after approximately 25 minutes of straining.
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