CREAMY RICOTTA

True ricotta is made from whey, but this fast, easy version made from whole milk and cream tastes better than most store-bought versions. If using in the lasagna, drain for at least 18 hours in fridge before combining with the sauce. It can be used anywhere ricotta is used, and is delicious drizzled with olive oil or honey and a good pinch of dried chili flakes, served with crusty bread.

4 cups (1 L) whole milk

1/2 cup (125 mL) whipping cream 3/4 tsp (4 mL) sea salt

1/4 cup (60 mL) white vinegar

Arrange several layers of cheesecloth in a large sieve set over a large bowl.

Combine milk, cream and salt in a medium saucepan over medium heat; bring to a simmer (watch carefully, as the mixture may boil over quickly once simmering). Remove from heat and stir in vinegar. Let stand 5 minutes to allow curds to develop. Gently pour into sieve and let drain 1 hour.

Bring ends of cheesecloth over cheese to enclose and refrigerate along with the bowl to catch drips for 12 to 24 hours before using. Ricotta will keep for 3 days in fridge.

Makes 1 1/4 cups (310 mL)