I’ve got bad news – we’ve all been duped. All my life I thought ricotta was fancy and expensive. That all changed last week when my boyfriend/chef showed me just how ridiculously easy (& cheap) it is to make fresh ricotta.
Fresh ricotta isn’t even in the same category as that stuff they sell in the grocery store. Smooth and creamy, it works with both savory & sweet recipes. From this batch of ricotta I made roasted eggplant, tomato & ricotta tarts but they vanished within hours.
My favourite way to eat ricotta is drizzled with some local honey. Luckily for us on Vancouver Island Babe’s Honey is back! After closing their doors due to legal issues, Babe’s was bought by former employees and reopened last March – and I couldn’t be happier. Aside from the range of honeys they produce they also sell soaps, lip balm & vinegars (I’m looking forward to trying their honey-balsamic soon).
Once you have fresh ricotta in your fridge you’ll be amazed at how much you can do with it. From gnocchi to cheesecakes, it’ versatility means it won’t last long. This recipe makes about 2-3 cups and will last about 4-5 days.
fresh ricotta recipe
- ingredients -
2L whole milk
1 1/2 cups heavy cream
1 tsp salt
3 tbsp white wine vinegar (can use any vinegar or lemon juice)
- directions -
- pour milk, cream & salt in large sauce pan & stir occasionally over medium heat to prevent burning. heat slowly until it just starts boiling – the milk with be frothy so gently push bubbles aside to check if boiling.
- once it starts boiling, immediately remove from heat and add the vinegar pouring evenly over milk. gently stir once or twice to mix in the vinegar and then leave it to let the curds develop. let stand for 5 minutes.
- line a strainer with cheese cloth or a coffee filter. carefully pour the mixture into the strainer and let it drain for about 15 minutes.
- transfer to a container and let cool. once at room temperature store covered in fridge.