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.
- 1 cup heavy cream
- 2 cups whole milk
- 1/2 tsp. kosher salt
- 1 1/2 Tbsp. white wine vinegar
- 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.