Homemade Rich Fresh RICOTTA Cheese

This is delicious and easy - it almost makes itself. Use it wherever ricotta cheese is called for - in pies, in phyllo, in lasagne etc. Sweeten it with honey for a yummy spread. I got this from Molly O'Neill, who wrote the food section in the NYT for many years. Basically you mix the ingredients, cook for a couple of minutes, and then it drains for half an hour. Then it's done.

• Ready In: 12 mins
• Yields: 3 cups

Ingredients

• 12  cups  whole milk
• 1 1⁄2 cups  whole-milk yoghurt
• 1 1⁄2 cups heavy cream
• 1  pinch salt
• 1  pinch nutmeg (optional)

Directions

1. In a large pan, combine the milk, yoghurt and cream and bring to a boil over medium high heat.
2. Boil for 2 minutes, or until the milk is very curdled.
3. Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer.
4. Place the strainer over a deep bowl and pour the milk through the strainer.
5. Drain 30 minutes, making sure the strainer does not rest in the liquid.
6. Gather up the loose ends of the cloth and twist gently to extract more liquid.
7. Transfer the curds to a bowl and stir in the salt and nutmeg.
8. Discard the liquid (whey).
9. The cheese will keep, refrigerated, for 3 days.