One of the simplest, yet meal-altering things you can make in your kitchen is fresh ricotta. It resembles nothing like any store-bought version (even the good ones) and it takes hardly any effort. My lunch yesterday, sun-golds and chives from the garden, Maldon sea salt, olive oil and still warm ricotta…
HOUSEMADE RICOTTA - originally via Ina Garten’s Cook Like a Pro
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
Line a fine-mesh sieve with two pieces of cheesecloth. Dampen the cloth with water and set the sieve over a deep bowl.
Pour the milk and cream into a medium stainless-steel or enameled pot and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand until it curdles, about one minute or so.
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl for 20 minutes, occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a container, discarding the cheesecloth and any remaining liquid. Use immediately or cover and store in the fridge for 4 to 5 days.
There are so many ways to enjoy fresh ricotta, but you can also add it to a frozen pizza for a stellar upgrade. My favorite is this 3 Cheese Pizza from Trader Joe’s (seen below). I always keep a few in the freezer for nights when I don’t feel like cooking. Simply add dollops of the ricotta to the last minute of cooking to warm. Then top with a drizzle of good olive oil, some Maldon salt and fresh basil.