I absolutely love ricotta cheese! It is wonderful in many Italian recipes and a substitute for cottage cheese. Here is a a few recipes from Bon Appetit, in addition to the mundane add-in for lasagna or calzones.
The best thing about ricotta cheese, besides the wonderful flavor, is how fast and easy it is to make! There is only 4 ingredients for a basic ricotta.
4 cups of organic or raw whole milk
2 cups of organic heavy whipping cream or cream from raw milk
1 TEAspoon of organic salt or Celtic Sea Salt
3 TABLEspoons of Organic White Wine Vinegar or Organic Lemon Juice (or fresh squeezed)
First, I would get your cheese clothe prepared. Dampen the cheese clothe and place in sieve or fine mesh strainer. You can also you coffee filters in a fine mesh strainer.
Next, add the milk, heavy cream and salt into a stainless steal pot. Bring the mixture to a FULL boil on MEDIUM heat, stir occasionally. Once you reach the full boil, turn the heat off and add the vinegar.
Let the mixture set for a few minutes to allow for curdling. The curds and whey (just like Little Bo Peep) should begin to separate. Finally, pour the mixture into the cheese clothe mechanism from the first step. Allow it to drain the remaining whey for about 20-30 minutes. The longer it sits, the thicker it will become. If the liquid whey begins to touch your sieve or strainer, pour it in another bowl (keep your whey)!
After it is done sitting, pour the finished ricotta in a bowl. I like to add dried Italian herbs to mine for a savory flavor or honey and cinnamon for a sweet flavor! If you do not want to use immediately, place in a covered bowl inside the refrigerator. It should last for about 5 days.
Yes, it is that simple, that fast and oh so delish!
Enjoy!!
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