- Posted in: Snacks & Appetizers, Dips & Spreads
- Time:
- Yield: 2 1/2 cups
- Print Recipe
Fresh, D.I.Y. ricotta is all the rage right now and it's no wonder! It couldn't be simpler to make and the results are infinitely better than the store bought variety. I love to spread it on toasted bread but it's also great as a base for tarts and other sweet treats. To add some extra flavour, add fresh herbs, a spoonful of pesto or tapenade and serve as a dip with your favourite flavour of raincoast crisps®, raincoast flats®, and grilled rustic baguette slices. The ricotta will keep at least 4 days in the fridge.
Ingredients
- 1 cup heavy cream
- 2 cups whole milk
- 1/2 tsp. kosher salt
- 1 1/2 Tbsp. white wine vinegar
Directions
- STEP 1: Set a large sieve over a deep bowl. Line a large sieve with 2 layers of wet cheesecloth.
- STEP 2: Bring the cream and milk and salt to a full boil in a heavy based saucepan. Remove from the heat and add the vinegar: allow the milk mixture curdle which will take 1 – 2 minutes. Pour the mixture into the cheesecloth lined sieve and let sit at room temperature for 20-30 minutes. The whey will drain from the mixture and you will be left with ricotta. Transfer to another bowl throw away the whey and cheesecloth: cover the ricotta and refrigerate until ready to use.
