Homemade Ricotta

I have a love/hate relationship with real, bonafide recipe books, because they’re always chock full of drool-inducing photographs of food that I do not have the ingredients to make. But when a sweet lady at the library gently forced Sara Moulton’s Everyday Dinners upon me a few weeks ago,  I was shocked to see how easy it is to make homemade ricotta cheese. (And with a one year old in the house, we always have lots of whole milk products on hand: score!)  I was missing a few ingredients from Sara Moulton’s recipe, but quickly found this one by David Lebowitz at Simply Recipes. It was ridiculously easy to make, and so good.

Add milk, yogurt, vinegar and salt. Boil for two minutes.Realize you should have used the larger pot as milk bubbles out of the pot.Strain.  I used a super thin dishtowel, since cheesecloth is not an item I have on hand.
The recipe says to strain for up to fifteen minutes.  Mine took about two.It was so, so yummy.  We had it with grilled chicken, zuchini & squash and sun-dried tomatoes on toasted ciabatta.
The recipe says to use up the leftover ricotta in short order, so  I
systematticaly ate the rest with almonds and blueberries and chocolate sauce.

So good. Find the recipe here.