Let’s make one thing clear: I (Amelia) have zero interest in cheese-making. Like, actual cheese making. The kind of cheese making that requires me to buy things like rennet and cultures. This is not that at all. It’s just milk, cream, salt, vinegar - and less than an hour of your time.
Here’s what you’ll need:
Three important pieces of equipment: a strainer, cheesecloth, and a deep pan or bowl to let the whey drip into. I have also successfully replaced the cheesecloth with an old-fashioned jelly bag . I should mention, in addition, that this ricotta is divine, and a completely different creature than its store-bought counterpart. It’s creamy, rich, and celebratory - it transforms any meal into something special. A few serving recommendations: on toast with dates and orange zest (below), as part of a roasted (or fresh heirloom) tomato tartine, on the side of scones, and slathered on banana bread (that last one is more of an Amelia suggestion than a Kate suggestion, I admit). Plain with fresh fruit would, we suspect, be a wonderful variation as well.
Medjool dates are best here…and everywhere, really.
Homemade Ricotta
In our own words, from Ina Garten via Alexandra’s Kitchen
INGREDIENTS
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
INSTRUCTIONS
Put a large fine-mesh sieve over a deep bowl. Make sure that the bowl is deep and the sieve deep; you won’t have enough room for all of the curds if it’s too small.
Pour the milk, cream, and salt into a large pot and bring just barely to a low simmer over medium heat, about five minutes if your stove is fast.
Once it bubbles, turn off the stove and stir in the vinegar. Let stand for one minute until subtle curds start to form.
IMPORTANT: Get help when you pour this in. Every time I’m overconfident and try to pour it into the sieve by myself. Every time I spill. If you live on your own: you can do this. I believe in you. A little spill is not the end of your ricotta dreams.
The cheesecloth has a tendency to fall so pin it up or have someone hold it up while you pour.
Pour the curds into the strainer and let sit for 20 minutes to thicken. I recommend trying a spoonful while it’s still fresh and warm. After its time in the strainer, move to an airtight container and store in the fridge for up to five days.