How to make Ricotta Cheese at home / Homemade Ricotta Cheese

We Indians are very proud of our cottage cheese, Paneer. Same way Italians are for their Ricotta. I love ricotta for its versatile use. You can use it in Italian dishes, savory or sweet dishes too. But my problem was when I buy ricotta, I used to buy big 32 oz. jar and half I use it in mostly in lasagna , half I have to think where to use it otherwise it goes bad very fast. Above all I have to wait for sale because its damn expensive. So when I got this recipe on Food Network's famous Ina Garten on her show Barefoot Contessa , I already made it, its easy, cheap and you can make it as per you need and there is no need to worry about going bad or throwing away. Its very easy too, you don't need any fancy ingredients, everything is there in your kitchen. So lets make this cheese and I let you decide where to use it.

Ingredients :

6 cups whole milk
3 cups Heavy cream
2 tsp. salt
4 tbsp. good white vinegar


Method:

Pour the milk and heavy cream in big pot. Stir the salt in it.
Bring it to full boil over medium heat, stirring in between.
Turn off the heat and add the vinegar.

Allow the mixture to stand for minute until it curdles.
It will separate into thick parts (the curds) and milky parts (the whey.)

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta.

You can use the whey for making rotis or thicken soup but I don't wanted to use it.

Use it immediately or put it in container in refrigerator and use it in 3-5 days.

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