Who knew that Gwyneth Paltrow would have a useful website? But because she is super famous– she gets to do things like, I dunno, make Sunday brunch w. Ina? This recipe- off the Gwynnie’s blog GOOP, is from Ina’s new cookbook “How easy is that?” While a new Ina book sounds thrilling, initial reviews of it on amazon are not. They complain she is just recycling old recipes. Regardless- this one is a real keeper. Perfect for dipping, spreading, and cocktail hour. It would also take any pasta dish to another level. I toasted up some bread w. olive oil, rubbed w. garlic- and topped w. ricotta. I added some chives– but you can also make it super herby, as Ina does.
Makes about 2 cups
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
Put a large sieve/mesh colander over a big bowl. Dampen 2 layers of cheesecloth with water and line sieve w. it.
Put milk and cream into a stainless steel or enameled pot. Stir in salt. Bring to a full boil over medium heat, stirring occasionally. [Watch closely- it will suddenly bubble over.] Turn off heat, stir in vinegar. Allow to sit for 1 minute until it curdles.
Pour mix into cheesecloth-lined sieve and allow it to drain into bowl at room temperature for 20-25 mins, occasionally discarding the liquid in the bowl. The longer it sits- the thicker it gets– so how long you leave it- a matter of personal preference. Transfer ricotta to a bowl- throw out cheese cloth.
Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Ina’s Herby variation
Mix in 3 tablespoons minced scallions, white and green parts (2 scallions), 2 tablespoons minced fresh dill, 1 tablespoon minced fresh chives, 1 tsp salt, 1/2 ground black pepper. Serve on bread drizzled w. oil, toasted, rubbed w. garlic, sprinkled w. salt & pepper.