Ricotta Cheese

By KDHarmon

Ingredients

• 4 C whole milk
• 2 C heavy cream
• 1 tsp kosher salt
• 3 Tbl white wine vinegar

Details

Servings 2

Preparation

Step 1

Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with it.

Pour milk and cream into a stainless steel or enameled pot. Stir in salt. Bring to a boil over medium heat, stirring occasionally. Turn off heat and stir in vinegar.

Allow mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow to drain into the bowl at room temperature for 20-25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta.

Transfer ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate.

Will keep for 4-5 days.

Makes about 2 cups.