Today is one of those really hot and humid summer days when thunderstorms could strike at any moment. A perfect day for staying inside and passing the time in the kitchen. But since I had no interest in venturing out to buy any ingredients, I had to devise a menu from what I had on hand. I remembered a dish I ‘made up’ a couple summers ago for which I had everything I needed with the exception of ricotta cheese…what I needed was an easy homemade ricotta recipe.
While listening to the downpour outside during my son’s nap time, I looked up a few recipes online and decided to make my own – adapting what I had learned so that I could use only what I already had on hand.
The result was a delicious, fluffy ricotta that I’d argue rivals my usual store-bought brand. Now that I remember just how easy it is (it’d been a while) I plan to add this to the list of ingredients I save $ on at the grocery store and plan ahead to make my own!
INGREDIENTS (Servings: 1 Cup)
3 CUPS 5%CREAM – This is what I had in the fridge for our morning coffee. Substitute 2 cups milk and 1 cup cream.
JUICE FROM ONE LEMON
1 TBSP WHITE VINEGAR
1/4 TSP SALT
Heat cream in a pot over medium heat until hot but not boiling.
Add lemon juice, vinegar and salt.
Remove from heat and stir for 30 seconds. The cream will start to curdle immediately.
Cover pot with a clean tea towel and leave at room temperature for two hours.
Transfer towel to a colander (leaving draped over the sides). Pour curdled cream into the towel and let drain in the colander for 1hr. Done!
Prep Time: 5 min
Cooking Time: 3 hours