This recipe is neither for the faint of heart nor the intolerant of lactose. It is, however, incredibly easy and has made me vow to never purchase ricotta cheese again. Ina made this for Jeffrey on the Barefoot Contessa and the flawless result left me saying “How easy is that!”

4 Cups Whole Milk
2 Cups Heavy Cream
1 Teaspoon Salt (Kosher or my fancy choice of Pink Himalayan Sea Salt purchased at an Indian Food Market for a super reasonable price)
3 Tablespoon White Wine Vinegar
Some kind of Sieve and either Cheesecloth or Paper Towels for straining

Optional: Dill, Green Onion, Chives, Fresh Ground Black Pepper

Pour the milk and cream into a pot and add the salt
Bring it to a rolling boil on medium heat, stirring occasionally to remove the skin
– This is probably the most “difficult” aspect of this recipe because waiting for something to boil can be boring UNLESS you have the ability to multitask while in the kitchen, AND a frosty Corona with fresh lime to sip on doesn’t hurt either
Once it boils, turn the heat off and add 3 tablespoons of White Wine Vinegar
Allow the curds and whey to separate for about a minute (I probably let it happen for 2 minutes)
Pour into the sieve lined with cheesecloth —or paper towels if you forgot to purchase cheesecloth
It is best if the sieve rests over a larger bowl so the whey can drain into it
Allow the mixture to strain for about 30 minutes
– You can let it strain for longer if you want thicker ricotta

This velvety, snow white indulgence tastes divine in its purest form, though I chose to follow the Barefoot path and added finely chopped green onions, chives, and dill, as well as several turns of fresh cracked pepper. This Ricotta goes perfectly slathered on top of grilled or toasted bread, but let your imagination go wild!

Recipe from http://barefootcontessa.com/recipes.aspx?RecipeID=547&S=0