Today Dishing: Homemade Ricotta

Smooth, rich, creamy ricotta can be yours for a modicum of effort. Few homemade delicacies come so easily.

For Summer appetizers ricotta is a staple.  We changed up the traditional bruschetta by roasting grape tomato halves with a tad of olive oil, garlic and balsamic vinegar.
Try roasting or broiling the baguette rounds with a sprinkle of olive oil for just minutes.  Add a schmear of ricotta then drizzle with good honey. Delightful! My son-in-law declared this is  his new favorite food.
                                                              

 These pretties are made super yummy due to the homemade ricotta. If you have the ingredients on hand, it can be made even when friends drop by unexpectedly.

This particular recipe comes from Ina Garten's Barefoot Contessa how easy is that? cookbook.
Try it. I think you'll be glad you did.

HOMEMADE RICOTTA
     Makes about 2 cups

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn the mixture off the heat and stir in the vinegar.  Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
                                                                        
Pour the mixture into the cheesecloth lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta.
 
Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey.  Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
                                            

Little work, lots of flavor.