- Combine all ingredients in pan and bring to low simmer for 15 min., being careful to stir the bottom with a rubber spatula so the milk doesn't burn.
- Remove from heat and let sit for 10 minutes, undisturbed. Strain out the curds with a slotted spoon or fine-mesh sieve into cheesecloth. Rest cheesecloth in a colander over a bowl and drain curds 15-20 min. Save the leftover liquid (whey) for soups (butternut or chowder).
- For even less moisture in the ricotta, suspend curds over a tall stockpot by tying cheesecloth to a spoon lying across top of pot. Let hang for up to another 30 min.
- Put fresh ricotta into fridge or directly into your mouth. Keeps refrigerated about 4-6 days.
- For more photos of each step, visit my Flickr photoset here.
- Fun fact: As I child I didn't like ricotta, much to the chagrin of anyone making lasagna for me. I made lasagna with cottage cheese in place of the ricotta well into my 20s, and only recently really started to appreciate it.
- Not ready to try making your own cheese? Pick up some of Brooklyn's semi-famous Salvatore Bklyn ricotta. I love picking it up when I stop by the Brooklyn Flea on the weekends, but now I won't have to!
***I love sharing details about upcoming tasty trips and adventures, so you won't want to miss a bite. As always, please feel free to chat with me on Twitter, join our group on Facebook and keep up with new posts here by subscribing.