While perusing the web for some new appetizer inspiration last summer, I came across a recipe that called for whipped ricotta with sautéed mushrooms, shallots and herbs on a toasted baguette. It sounded amazing, so I bought all the ingredients and made it one night. I purchased whole milk ricotta at the store, but since I am always searching for ways to improve upon a recipe that was already good, I found a recipe for homemade ricotta that was 4 ingredients (mainly pantry staples in my house) and took less than 30 minutes to make. OMG – so, so good! I will never buy store-bought ricotta again if I can help it!
This recipe is another one from the queen, Ina Garten (are you sensing my deep adoration for her recipes yet?). The key is to give yourself at least 30 minutes to let the ricotta set-up before you need to use it, and I refrigerated my batch and then whipped it in my KitchenAid mixer for the appetizer mentioned above. WHIPPED RICOTTA IS AMAZING! I keep thinking of all the ways you can use it – mixed into pasta (obviously); served on toast with a drizzle of honey; spread on a cracker or crostini with fig jam and prosciutto; with strawberries and a drizzle of balsamic glaze; add it to a charcuterie board; or eat it by the spoonful…so many possibilities!
You will need cheesecloth for this recipe to ensure you separate the curds from the whey as best you can. I like a thicker and drier ricotta, so wanted as much moisture removed as I could before I served it. You can typically find cheesecloth at the grocery store in the aisle they sell all the kitchen implements and a package should not be more than $2 – $3.
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Ingredients
4 cups whole milk
2 cups heavy cream
1 teaspoon salt
3 tablespoons white wine vinegar
Directions
- Set a large strainer over a deep bowl. Dampen 2 layers of cheesecloth with water and line the strainer with the cheesecloth.
- Pour the milk and cream into a stainless-steel or enameled pot (like Le Creuset). Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn 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 watery parts (the whey).
- Pour the mixture into the cheesecloth-lined strainer and allow it to drain into the bowl at room temperature for 25 to 30 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. Yields approximately 2 cups.
Before serving, whip the ricotta for 2 – 3 minutes in the mixer and serve.