Homemade Ricotta Cheese

OK...with the "milk wars" going on, (99 cents a gallon here in Dallas right now) you should be making homemade ricotta instead of buying it in those plastic tubs at the grocery store. Saves some money and much better (non-chemicalized) anyway.

Once you have your finished project, toss it with some pasta and fresh herbs, use it in your favorite lasagna, stuff a chicken breast before baking, or just stir in a few herbs and spread on a cracker for a quick cocktail hour snack.

Homemade Ricotta Cheese

4 cups whole milk
2 cups heavy cream (or half and half or even more milk)
1 teaspoon kosher salt
3 tablespoons good-quality white wine vinegar

Pour the milk and cream into a stainless steel pan. Bring to a 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 curds and the thin whey.

Pour mixture into a sieve lined with 2 layers of cheesecloth over a deep bowl. Allow to drain at room temperature for 20 to 25 minutes, discarding the accumulated liquid as you need to. (The longer the ricotta drains, the thicker it will be, so adjust time according to your final needs and preference.)

Transfer to a bowl and use immediately or cover with plastic wrap.