I was in the middle of chewing down last nights dinner, yes yes I know pizza again, by default this one was a little different thank you very much, but after explaining to Mr Weiss why there was a lack of mozzarella (funky) and ricotta (again funky… there’s generally at least one science experiment being conducted, unbeknownst to me, in the fridge at any given time). I suddenly realized, now wait a cotton pickin minute, I know for a fact that I can whip up homemade ricotta with a few short ingreds in under 30 mins! Goddam why can’t my brain keep up! So next time when you’re reaching for the ricotta and you find it’s a bit whiffy, don’t panic, calm down and try this instead…. it comes from Roy Finamore’s book, Tasty, which is….. really Tasty, good job on the title Roy, and so far it’s my go to book for simple, delicious, fuss free cooking.
1 qt whole milk
1 c heavy cream
1 tsp coarse salt
2 tbsp white vinegar
Line a stainer with double layer wet cheesecloth. Set in bowl. In a pot add milk, cream and salt, simmer until you see bubbles all over the surface. Turn off heat, pour in vinegar and let sit 1 min. Stir slowly the milk it will start seperating into curds and whey, about 1 min of gentle stirring. Pour into the cheesecloth, set over bowl and let stand 15 mins. YAY fresh ricotta, you never knew it was that easy.