Homemade Ricotta

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OMG.. Fantastic don't think I will ever use store bought again!!

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This was so easy and sooo good. I use it in meatballs, lasagna and just to eat. You could also add herbs or fennel seeds for a different flavored ricotta. Excellent!

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Yummy, but after making it once like the recipe says, I decided to make it in the microwave. After four practice sessions, I got it right. Pour the milk and cream into a two quart pyrex measuring cup or bowl. Add the salt and four (yes four tablespoons of white vinegar. Heat on high for nine minutes and take it's temperature with a glass topped yogurt thermometer. Heat in one or two minute increments until the temperature registers 180-185 degrees. Let sit for a couple of minutes. I use two ply white paper towels to line my two strainers. Seperate the plys of the paper and dampen them. Use a slotted spoon to lift some of the curds out. This will keep tiny curds from gumming up your paper towels. Then use a ladle or one cup measure to get the rest out. Drain until it is the dryness you want. I like mine just a little bit damper.

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Extremely easy to do and great fresh taste. I won't bother with store bought now that I have made this!

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This recipe worked out really well for me. It was a bit runny so I just let it drain for an additional 20 minutes or so in the fridge. Cant wait to impress my boyfriends parents with this one!! Thanks, Anne <3

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Recipe looks very easy but I've tried it and it never curdled. It's VERY runny. I have another recipe that works great every time but I was intrigued by the vinegar version rather than the usual lemon juice. I've wasted all of my ingredients, twice.

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this is amazing, i live in a latin american country so to fins fresh ricotta is next to impossible, so when i saw anne burrell making this, i knew what i was cooking the next day.
i used apple cider vinegar and so i used 1/4 cup of that, just perfect!

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Just made it is was really yummy it was a little too runny so I think I didn't put enough vinegar but it was still awesome!!!!!!!!!!!!!

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Haven't made it yet. Any reason why this couldn't be used in a lasagna? ( I notice everyone is eating it with bread Thanks!

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Yes it is excellent tasting..fresh, flavorful, delightfully firm, yet springy to the texture and taste. I used the whey as the water/milk ingredient in homemade white bread, generally following the time tested and true recipe from the famed Better Homes and Gardens Cookbook. The bread turned out superb...and spread with some ricotta, and chopped ripe olives....sublime.