As a self-processed cheese lover I am ashamed to admit that I've never liked ricotta. It's just one of those cheeses (like blue cheese *shudder*) that I've never been able to stomach for whatever reason. But then, the great pizza crisis of 2016 happened when I discovered my cheese drawer was lacking mozzarella. Then, I remembered that the entire week on various Food Network shows everyone had been making their own ricotta cheese and putting it on pizza. So I shrugged, pulled out that emergency cheesecloth (I KNEW my kitchen hoarding would pay off!), and miraculously had everything I needed for DIY cheese.
IT WAS DIVINE.
I originally figured tha some cheese was better than no cheese, but I was unprepared for the level of deliciousness I managed to create in less that 30 minutes. So the next time you're feeling adventurous or just plain curious, give this recipe (slightly adapted from Ina Garten) a try!
30 Minute Ricotta Cheese
Yields About 1 Cup
(This recipe could easily be doubled!)
What Do I Need?
- 2 Cups Whole Milk
- 1 Cup Heavy Cream
- 1 TSP sea salt
- 2 TBSP Apple Cider Vinegar
- Cheesecloth (I added this to the ingredient list, so you remember to grab some before you start!)
What Do I Do?
- Set a mesh strainer (aka- Sieve) over a bowl. (I wedged mine on the edge of the sink since I didn't have a bowl tall enough that would keep the sieve suspended and not touching the bottom of the bowl.) Line the strainer with a double layer of cheesecloth.
- Pour the milk, cream, and salt in a medium saucepan and bring to a boil over medium heat, stirring occasionally. Once the mixture is boiling, turn off the heat and add the vinegar.
- Allow the mixture to stand for at least a minute until it curdles. (It will start to seperate into curds (thick parts) and whey (milky parts).
- Pour the entire mixture into the cheesecloth lined sieve and allow it to drain into the bowl below for 20-25 minutes. (Honestly, at this point I thought it didn't work because it still looked so liquidy. I'm glad I left it alone to do what it was doing!) The longer the mixture drains, the thicker the ricotta will be!
- Pick up the cheesecloth and transfer the mixture inside to another bowl. Discard the cheesecloth.
- That's it! Either use immediately, or cover and keep it in the fridge for 4-5 days.