I found the easiest, fastest way to make homemade ricotta! It might sound daunting, but it's actually super easy and totally worth it. It tastes much creamier and fluffier than store bought ricotta, and it's better for cooking because it doesn't have gums and stabilizers put in. It only lasts a few days in the fridge, but if you have an experience like mine, it'll be gone before you have a chance to pop it in there. (We ate it with wheat thins, salt, and truffle honey with cracked black pepper - amazing appetizer!) The whole process takes about 40 minutes.
Ingredients:
1 qt whole milk
1/2 cup cream
2 tbsp distilled vinegar
Directions:
In a glass bowl, mix together all ingredients. Put in the microwave for 5-10 minutes, checking periodically to see if it has curdled. Once it has curdled (the whey will look yellowish and there will be curds floating), gently pour it into a very fine meshed strainer. Let it sit for about 30 minutes, longer if you'd like a dryer consistency. And that's it! Salt it if you'd like, or use it in desserts.
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