2 quarts whole milk
1 cup heavy cream
3 T white vinegar
½ tsp sea salt
Warm the milk and cream over medium-high heat until foamy and steamy (185 degrees). Do NOT let it boil.
Line a large colander with several layers of cheesecloth, allowing several inches to overhang. Set the colander in a large bowl. Using a slotted spoon, transfer curds to colander. Carefully gather the corners of the cheesecloth and close with a rubber band and hang over bowl.
Close yer yaps. Yes, it's that easy. The results are amazing. Seriously, you will never, ever buy the store bought stuff again. Ridiculous, right? Why did I let this recipe sit on my desk for a year and a half? Because I was intimidated by cheese making! Geez.
I used my ricotta to make the kick-assiest baked pasta dish I've ever had. My picky eater, Twin A, even liked it! She wanted a small bowl for herself. I drizzled it with honey and let her have at it. She declared it "the best thing I never had." Yeah, made me scratch my head too. Fairly certain she meant ever.