I read on The Kitchn that if you aren't already making your own ricotta, you should be. And I suppose I agree, because it is just as easy as it as impressive. All is takes are the few ingredients pictured above: whole milk, white vinegar or lemon juice, and salt. The only trick is cheesecloth, which you might not keep on hand, but it is cheap and small to store. So go ahead and grab some extra!
This fresh cheese is great as a simple appetizer on bruschetta, as a filling in ravioli or in gnocchi, or even in dessert like cheesecake.
Fresh Homemade Ricotta
8 c. whole milk
1 tsp. salt
3 tbsp. freshly squeezed lemon juice (or white vinegar)
Line large colander with 4 layers of cheesecloth and place over a bowl. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.
Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 5 minutes and transfer curds to medium bowl. The curds will still be a little wet, which is fine. Cover and chill until cold, about 3 hours. Keep chilled for up to two days.
I tried this using a teaspoon of citric acid that I bought at the grocery instead of the vinegar or lemon juice and it worked just great. Sometimes I can't get to the grocery! Contrary to what you might have read, this recipe will work with UHT whole milk that you can keep right on your pantry shelf.
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