Like I said before, ricotta is more than easy to make. And much cheaper than store bought. Don't be intimidated to try it.
If you aren't interested in the process of making cinnamon rolls serve it with your next Italian dish. You won't be disappointed.
If you want a good explanation of how milk curdles read this article
. It's too scientific for me to explain!Homemade Ricotta
4 c. whole milk
1/2 c. heavy cream
2 T. distilled white vinegar (some people use lemon but I prefer using vinegar)
1 t. salt
You will also need the following items along with the recipe:
large fine sieve or colander
Layer two or three pieces of cheesecloth over colander and place the colander in the large bowl. Set aside.
In a medium sauce over medium high heat add milk, cream and salt. Bring to a boil stirring frequently to avoid scorching.
(Once the mixture is about to boil you will start to see small fat globules come to the surface.)
When mixture comes to a boil reduce heat to medium low, add vinegar and stir. Mixture will immediately curdle. Let simmer for about two minutes and strain over cheesecloth. Voila, you just made ricotta! I told you it was easy!
Let the ricotta cool. When you lift the colander up and out of the drain bowl you will see whey
. DO NOT pour this down the drain, you will use it in the next step! Whey is great for any bread dough.
Makes approximately 1 cup of ricotta and 2 1/2 cups whey.