Ingredients
- 6 cups whole milk
- 6 ounces (3/4 cup) heavy cream
- 6 ounces (3/4 cup) low-fat plain yogurt
- 1/4 teaspoon salt
- Dash of nutmeg
Preparation
Step 1
In a 2-quart saucepot over medium heat, whisk together the milk, heavy cream, yogurt, salt and nutmeg. A word of warning, you don’t want this mixture to boil at all. Keep an eye on it – if it threatens to boil, reduce the heat. Simmer for 15 to 20 minutes.
The milk solids will separate from the liquid and form a raft floating on top. Remove the pot from the heat and strain the mixture through cheesecloth.
Tie two diagonal corners of the cloth in a firm knot over the remaining solids. Tie the other two diagonal corners in another knot over the first one. You want the cheese to continue to drain as it cools. An easy way to accomplish this is to secure the cheesecloth to a long spoon handle and lay the spoon across a large bowl so the cheese is suspended over the bowl and continues to drain. It should look like the “hobo bundle” kids make when they’re threatening to run away from home. Let the ricotta cool in the fridge.