I had never made my own ricotta before. It turns out to be surprisingly easy and surprisingly tasty. It is even cheaper than buying ready-made ricotta. I found this recipe with Google, tried it and loved it! Since I wanted to use it for dessert, I decided to add some additional cream.
For approximately 1 cup (250 ml) ricotta
1 liter (4 cups) whole milk
2 Tbsp white vinegar (I used white wine vinegar since that is what I had)
pinch of salt
optional: 100 ml (3/8 cups) whipping cream
Put the milk (and the cream, if using) in a pot and heat over medium high heat, stirring, until very hot but not boiling. This is easiest by using an instant read thermometer, which should read 85C/185F when you are there.
Turn off the heat. Add the vinegar and salt.
Stir for 1 minute. Curds will start to form.
Cover with a clean dry cloth and let stand for 2 hours.
Pour the curdled milk in a sieve or colander lined with a clean wet dishcloth (or cheese cloth).
Let this stand for another 2 hours in the refrigerator.
Squeeze the ricotta into shape with the cloth and put it into a bowl or other shape. That’s all!
It will keep in the fridge for up to a week.
You can use the liquid that is left (the whey) to make a refreshing drink by adding some fruit juice (and some sugar if you like).