I never knew that ricotta cheese was so easy to make. This is Mario Batali’s homemade ricotta cheese recipe and quite frankly - I will never buy ricotta again. It turned out really well and I served it with some berries and a cold glass of white wine. Everyone asked for the recipe.
2 quarts whole milk
1 pint half-and-half
Generous pinch of kosher salt
1/4 cup distilled white vinegar or strained fresh lemon juice
Pour milk and half-and-half into a large enameled or stainless-steel saucepan, add the salt, and bring to a full boil. Remove from heat, add vinegar, and stir until the mixture has separated into thick curds and a clear liquid (the whey).
Set a large sieve over a large deep bowl and line it with a double layer of wet cheesecloth (or a damp paper towel). Pour the curds and whey into the sieve and allow to drain for 15 minutes (or up to 30 minutes if you want a firmer cheese). Scrape the ricotta into a bowl. It is ready to serve, or it can be covered and refrigerated overnight.