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I love making things that you wouldn’t necessarily think to make at home. Especially when they are dead simple, like this homemade ricotta. Super creamy, and perfect on pizza or in a dessert, this ricotta will definitely step up any dish. My next random homemade things just may be vanilla extract and ginger ale….so stay tuned.

Fresh Homemade Ricotta
via epicurious

1/2 gallon (2 quarts) whole milk
1 c. heavy cream
3 T. lemon juice
1/2 t. salt

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.