Homemade Ricotta

22 Nov

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.

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