HomeMade Ricotta Cheese

I was once complaing to Deeba ( as usual ) from Passionate about Baking , about not finding ricotta cheese in enough quantities to make desserts and salads that I find all over my cookbooks and over the foodie blogs.. she told me about a treasure.. that I can make ricotta cheese at home with very easy ingredients.. the result : a super creamy sweet ricotta cheese made by me!

Homemade Ricotta CheeseRecipe

posted by David Lebovitz of DavidLebovitz.com , from passionate about baking blog

Ingredients:

2 quarts whole milk

1 cup plain whole-milk yogurt

Optional: 1/2 cup heavy cream

2 teaspoons white vinegar

1 teaspoon salt

Method:

In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.Makes 2 cups.

here I mixed the sweet cheese with mint and cherry tomatoes , drizzled with olive oil , salt and pepper for a quick snack! So Aromatic!