posted in: Appetizers | Time: | Yield: 2 1/2 cups
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