Homemade Ricotta

By á-25630

Ingredients

• 6 1/2 Cups of Whole Milk
• 1 1/2 Cups Heavy Cream
• Kosher Salt
• 1 Tablespoon Fresh Lemon Juice
• 2 1/2 Tablespoons Distilled White Vinegard

Preparation

Step 1

1. Line a large sieve with 2 layers of cheesecloth or paper towels and set it over a large bowl.

2. Bring the milk, cream and 1 teaspoon salt to a simmer in a large nonreactive pot over medium heat, stirring occasionally. Add the lemon juice and vinegar and cook, stirring until the mixture curdles, about 1 minute.

3 Pour the mixture into the prepared sieve and let drain, discarding the liquid (whey) from the bowl as necessary, at least 5 minutes or up to 30 minutes for thicker cheese.

4. Store in an airtight container in the refrigerator for up to 4 days.