Homemade Ricotta Cheese
There is a pizza I love at Pizzeria 712 which involves house-made ricotta and mushrooms. I like it even more with a slice of their hot pink pizza to go along with it. Sadly, I can’t be popping over to 712 every time I need a fix, so I decided to re-create some of the magic at home. Ricotta is easy to make, so I googled some recipes and found one that looked good.
I was only interested in the ricotta part of the recipe (not the finishing oil, bread and garlic part) because my plan was to use the cheese on pizza of my own and to bring a bowl full to cooking club for people to spread on Natalie’s fabulous bread.
I didn’t have any cheese cloth laying around, so I ordered some on Amazon. When it came two days later I was all set. The smell of the milk, cream, vinegar, and salt cooking over the stove was heavenly. The warm, creamy, ricotta was more so.
Note: I had to use 2 T more vinegar than the recipe called for to get my curds to separate from the whey.
This recipe is slightly adapted from this recipe authored by Anne Burrell on the Food Network.