Fresh Ricotta Cheese

8 cups whole milk (see note about milk)
¾ teaspoon table salt
¼ cup distilled white vinegar
¼–½ cup heavy cream

1. Set large fine-mesh strainer over large bowl (See more about alternative). Heat milk and salt in large saucepan over medium-high heat, stirring frequently with rubber spatula to prevent scorching, until milk registers 185 degrees.

2. Remove saucepan from heat. Add vinegar and stir until mixture curdles, about 10 seconds. Let sit, undisturbed, until mixture fully separates into curds and cloudy whey, about 5 minutes.

3. Using ladle, transfer curds and whey to prepared strainer. Let sit until most of whey has drained from ricotta but center is still moist, about 10 minutes.

4. Using rubber spatula, stir ricotta in strainer, gently scraping sides and bottom of strainer, until any excess whey has drained from ricotta, about 30 seconds (you should have at least 5½ cups whey; if not, continue to stir until you have 5½ cups whey). Discard whey. Transfer ricotta to airtight container and refrigerate until cold, about 2 hours.

5. Process ricotta and ¼ cup cream in food processor until ricotta is uniformly smooth and spreadable, about 1 minute, scraping down sides of bowl as needed. (Finished ricotta should have texture of buttercream frosting.) If ricotta is too stiff, add remaining cream, 1 tablespoon at a time, and pulse until desired consistency is achieved. Serve.

Notes:  Do not use ultra-pasteurized (UHT) milk or cream in this recipe. 

Use a large fine-mesh strainer to drain the ricotta. If you don't have one, you can also use a colander lined with a single layer of cheesecloth, but you might need to stir longer in step 4 to drain off 5½ cups of whey. 

This recipe yields a creamy ricotta cheese with much smaller curds than many other homemade versions.

To Make Ahead: Ricotta can be refrigerated for up to 5 days; stir to recombine before using.

How to Use Homemade Creamy Ricotta Cheese

• Make crostini. Spread a little of the ricotta (seasoned first if you’d like) over toasted slices of baguette and think of it as a blank canvas. You could top it with peas and mint, olives and sun-dried tomatoes, cherry tomatoes and basil, or any combination of ingredients that appeals to you.
• Use a lasagna or stuffed shells
• Dolphin on top of your favorite pasta dish
• Use on French toast or make cheese blintzes
• Spread half a cup on a plate, drop about a tablespoon of very good olive oil on top, maybe some herbs and a little more salt. Use fresh bread to dip the ricotta from the plate.
• Ricotta Toast: Toast your favorite bread, like sourdough, a rustic loaf, or French bread, and then spread a generous layer of ricotta cheese on top.
• Sweet Ricotta Toast Toppings:
• Drizzle with honey and sprinkle with chopped pistachios or walnuts.
• Top with sliced peaches, honey, and fresh mint.
• Add sliced strawberries, a drizzle of balsamic vinegar, and fresh basil.
• Combine with banana slices, cinnamon, and walnuts.
• Savory Ricotta Toast Toppings:
• Add roasted cherry tomatoes and fresh basil.
• Top with sliced avocado, a drizzle of olive oil, and flaky sea salt or red pepper flakes.
• Spread with tomato jam and scatter with crispy fried basil leaves.
• Combine with sliced radishes, green onion, and freshly ground black pepper.
• Serve with mushrooms sauteed with garlic and rosemary.