Cow's Milk Ricotta Cheese

   I am just having way too much fun!  I love chemistry in the kitchen! Today, I prepared a batch of cow's milk ricotta cheese.  You can not believe how delicious it is, when fresh made and still warm.  Irresistible!!  Then spoon some on to toasted baguette, drizzle with olive oil and garnish with your choice of topping.  Here I put basil, rosemary, and "sungold" and "sweet baby girl" heirloom cherry tomatoes from my yard.
    Of course there are many other ways to use the ricotta, in desserts or with pasta.   You decide!

As Always,
ENJOY!

Ingredients

4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar

Directions

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless-steel pot. Stir in the salt. Bring up to 190 degrees over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 5 minute undisturbed, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 10 to 20 minutes, occasionally removing the liquid that collects in the bowl. Save the whey for other cooking purposes or shakes, or use it to water your tomato plants. The longer you let the mixture drain, the thicker the ricotta.  Transfer the ricotta to a bowl, discarding the cheesecloth. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.