First of all…

These puppies are sweeping the nation…which was 100% what I intended.

[insert witch cackle]

Eat Happy Kitchen’s Cheese Bites are receiving kick-ass coverage in kick-ass publications like Nosh, Prepared Foods, Trend Hunter, and Delight Gluten Free.

I am gobsmacked as to the positive reaction.

I mean, I love the things, but who cares what I think.

It matters what you think.

There’s now a “Subscribe and Save” option which has some great deep dive pricing (the lowest we will ever go on this product), and we’re almost to the limit of the subscriptions we can facilitate.

Once we hit the limit, there will be a waiting list.

A WAITING LIST FOR CHEESE BITES IS INSANE, Y’ALL.

Ok, now let’s move on to more cheese.

But first—can you do me a favor and subscribe to this newsletter? You will have my undying gratitude and affection.

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Homemade ricotta cheese is so delish and easy to make, I put it in not one, but TWO of my cookbooks…most recently in my fave cookbook that I’ve ever written: Eat Happy Italian.

If you are buying store-bought ricotta, you need to knock that shit off right now.

In line with my last post for One Minute Mayo, I am continuing to do tutorial videos and posting these types of “Make Your Own” recipes.

They’re easy to master, and everyone should know how to make them (even though most people don’t…which is why I’m doing this).

One thing for ricotta that you’re gonna need: cheesecloth.

Get a nice cheesecloth from a kitchen supply store or online so you can use it several times before discarding (rinsing well between each use).

As always, here’s the downloadable, printable PDF of this recipe:

HOMEMADE RICOTTA CHEESE

(Yields 1 cup)

* 4 cups whole milk

* 1/4 - 1/2 cup heavy cream

* 1/2 teaspoon salt

* Juice of 1 lemon (about 2 tablespoons)

In a medium saucepan, bring the milk, cream, and salt to a boil over medium-high heat, stirring with a wooden spoon so a skin doesn’t form along the sides of the pot. Once it comes to a boil, add the lemon juice. Turn the heat down to a low and simmer, stirring constantly. The mixture will begin to curdle after 3–4 minutes. The curds will look quite tiny and then clump only slightly more.

Set a strainer over a large bowl and line the strainer with fine-mesh cheesecloth. Pour the milk mixture into the strainer. The liquid will strain through, and the ricotta will form out of the curds left in the cheesecloth. Let the cheese curd mixture strain for no longer than 5–10 minutes to prevent the ricotta from getting too dry. Use the ricotta right away, or transfer it to an airtight container and refrigerate for up to 7 days.

*Recipe originally published in Eat Happy Italian cookbook and also for Substack newsletter subscribers at annavocino.substack.com.

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