Crazy huh? I thought so. But so good. Rich and creamy, I'll never buy Ricotta again. You should try this- super easy. And you can double, triple or quadruple the recipe.
2 litres of whole milk (If you want to be extra decadent use cream or whipping cream- swooon!)
1 teaspoon of salt
2 large lemons OR 2 tablespoons of white wine vinegar
Pour the milk into a large non- reactive pot. Set to medium heat. Heat until small bubbles form on the top- do not scald. Turn off the heat and add the salt and juice of the lemons or the vinegar. Stir constantly for a few minutes- you will see the curds form instantly.
Take a large strainer and line it with cheesecloth, heavy paper towels or a cloth. Put the strainer over a large bowl and pour the milk/cheese mixture in. Let it drain. Pour out the 'water' every now and again. Eventually you will have a ball of cheese! This takes about 20-30 minutes. That's it. I KNOW!!
Give the ball a final squeeze, then put your cheese into a jar. Eat it right away or store it in your fridge. Or eat it with a spoon like I did. Whatever you do with it you are going to be so amazed that you made cheese, really, really good cheese.