Fresh Ricotta

One of my biggest pet peeves....besides having to eat leftovers.....is......

::::::drum roll please::::::

.....having leftover ingredients! I always end up with a half a bag of this or most of a container of that because some recipes only require a smidge of the contents. I know I'm not alone in throwing out containers and tubes of cream, tomato paste, and the biggest culprit....ricotta cheese.

Most of the time, I only use it for lasagna but lately I've been spreading it on my favorite breakfast toast and sandwiches....yum!

So, now I make it in small batches.

You should too.

Fresh Ricotta


-2 cups Whole Milk
-1/2 cup Heavy Cream
-1/4 tsp. Salt
-1 tbsp. White Vinegar


-Fine Mesh Strainer
-Large Bowl


1. Bring milk, cream, and salt to a bowl over medium-high heat.
2. Once mixture is boiling, remove from heat and stir in vinegar.
3. Let sit for 2 minutes to curdle and pour into cheesecloth lined strainer.4
4. Let drain for at least 25 minutes before serving.

Store in the refrigerator and use within 3 days. Some water pooling around the edges is normal...just stir before using.

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