Ricotta is one of my favorite things to make — it is so easy, and tastes so much better than its store-bought counterpart! There are a zillion different things you can add to homemade ricotta jazz it up a bit, from herbs to garlic, to tomato sauce… and so many more. But for a tasty 4th of July treat, I added vanilla & honey and topped it with fresh berries.

For about 10 or so servings you will need:

1 quart half & half
2 tbsp white wine vinegar
Pinch of salt
2 tsp vanilla
2 tbsp honey
Blueberries & raspberries

First, make the ricotta. In a medium-sized pot, bring the half & half and salt to a boil. Remove the pot from the heat, add the vinegar, stir a few times and let it sit for a few minutes while it separates.

Set up a sieve over a bowl or colander, and line the sieve with cheesecloth or a paper towel. Pour the curd & whey mixture into the sieve and let it drain for 15-20 minutes.

Move the ricotta to a bowl, add the vanilla & honey and whisk vigorously until it becomes light and fluffy.

Put a few spoonfuls of ricotta into a small bowl or glass, top with berries and enjoy!