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No need to commit to a year in an Alps monastery to channel your inner cheese maker. Ricotta is incredibly simple to make, and, with its beautifully understated creamy flavour and texture, youíll soon want to add it to your culinary repertoire. All it takes is a few simple ingredients and a pot, a sieve and a piece of cheesecloth. Once you master the basics, try adding in a bit of cream cheese (for whipped ricotta) and pair it with lox or pickled beets on crostini. Or, add some lemon zest, chilies and thyme then use it as stuffing for pasta or deep-fried zucchini blossoms. I always preferred the Mediterranean to the Alps this time of year anyway.
Homemade Ricotta Recipe
 3 cups whole milk
1 cup whipping cream
Pinch of salt
2 tbsp distilled white vinegar
1 lemon, juiced
Over medium-high heat, scald milk and cream, being careful not to burn, and add salt. Hold for 2 minutes (stirring to prevent burning) at just before boiling (185°F) then, remove from heat and gently stir in vinegar and lemon juice. Let rest, covered with kitchen towel, for 2 hours (or longer). Wet a piece of cheesecloth under water and line a sieve with it; place over a bowl. Pour mixture into cloth and let whey (liquid) separate out. After 1-2 hours, most of liquid will have separated. Squeeze top of cheesecloth to strain out a bit more whey, then discard all liquid. Place ricotta in an airtight container and refrigerate for up to one week. Yields 1.5 cups. wl
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