It's amazing how easily you can make fresh ricotta. The textures and flavour work so well with dry sparkling wine crafted in the traditional method. We had this ricotta on a simple salad with strawberries, grilled asparagus, guanciale and a citrus vin.
Whole milk ricotta
4L whole milk
1 tsp. citric acid, dissolved in 1/4 cup room temperature water
1 tsp. kosher salt
3 tbsp. 35% cream, whipped to soft peaks
Combine citric acid solution and milk in a large pot.
Place over medium high heat and warm the milk to 190 degrees Fahrenheit.
When the curds separate from the whey, turn the heat off and allow to sit for 15-20 minutes.
Next line a colander with cheese cloth.
Spoon the curds out of the whey into the colander and allow to drain for 30 minutes.
After the curds have drained, transfer to a small bowl and combine with salt and 35% cream.
Its ideal to use the ricotta immediately, but it will keep in the fridge for 1 week.