After all our bellies were stuffed and the dishes were done this weekend, I found myself back in the kitchen. My Mom has the best kitchen and I always love cooking when I visit. She had the new Barefoot Contessa cookbook, How Easy is That?, so we tried our hand at homemade ricotta cheese. It was delicious and so easy to make. Here's the recipe:
-adapted from How Easy it That
-1 quart whole milk
-2 cups cream
-1 teaspoon salt
-3 tablespoons white vinegar
Mix together salt, milk and cream in a non-reactive pot (stainless steel or enamel). Bring to boil, careful not to burn the ingredients. Remove from heat and add vinegar. Mixture should start to curdle immediately. After a few minutes, pour the mixture into a fine mesh strainer with several layers of cheese cloth and strain into a bowl for 30-40 minutes. Enjoy immediately or keep leftovers in the fridge for about 5 days.
Tip: My Mom had a really thin dish cloth, like a handkerchief, that we used instead of cheese cloth which worked out well. Don't go to the store to buy cheese cloth just for this recipe; you probably have something you can use and throw in the wash!