Homemade Ricotta - It really is easy

I finally decided to try making my own ricotta.  My Aunt introduced me to the topic of making ricotta, but I always thought it looked tricky.  After trying it, I realize it's not difficult, it's just science!  And probably the easiest cheese you can make at home.  I used the recipe in Williams-Sonoma Family Meals cookbook, but you can also try this one at Organic Gardening Magazine.  What I liked about the recipe in Family Meals, was that it used milk and cream and the time to cook was much shorter than the one at O.G. magazine.  If you watched FoodNetwork Star, the contestant Eric Lee, made ricotta cheese and the process he used is a cross-between O.G. magazine and Family Meals.  Here's his recipe.

I don't think it matters which method you use since the end result is basically the same.  What I found after reading (and watching) the different methods was that the recipe in Family Meals is easy to follow and doesn't require as much time as the other recipes.  (I find that this is one of several, among my "go-to" cookbooks).   Essentially you heat the milk and cream to 185 degrees F, add vinegar, then salt, cover and let sit for 2 hours.  Then remove curds to drain in cheesecloth and a colander for 30 minutes and then store in a container.  Easy right?

My end result was worth the effort and patience.  Making ricotta is fairly easy, though it does take a little time as most things.  I may not always make my own ricotta when I need it, but it is worth making once in awhile.  The kitchen smelled good and fresh ricotta tasted divine.

Curds forming after adding vinegar

More curds after stirring and a dash of salt

Looking like ricotta after 2 hours

Cheesecloth

Draining the ricotta

Finishing touches before storing (or eating)