Homemade Ricotta

1. 1

   In a medium saucepan, combine the milk, heavy cream, vinegar and salt.

2. 2

   Place the pan over a medium heat and slowly bring the milk mixture to a simmer.

3. 3

   Simmer the milk mixture for 1 to 2 minutes, you will see curds begin to form.

4. 4

   Line a mesh strainer with several layers of damp cheesecloth.

5. 5

   Gently pour the curds and whey through into the strainer and let drain for 15 minutes.

6. 6

   Gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta.

7. 7

   Transfer the ricotta to a serving dish and drizzle with big fat finishing oil.

8. 8

   Preheat the grill or broiler.

9. 9

   While the ricotta is draining, slice the bread into 1/2-inch thick slices.

10. 10

    Toast the bread on the grill or in the broiler on both sides.

11. 11

    Swipe the garlic 2 times on each piece of toast and drizzle each toast with big fat finishing oil.

12. 12

    Serve the ricotta and grilled bread.

13. 13

    The ricotta is best served a little warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.