Homemade Ricotta

By ClaudiaJan

Ingredients

• 6 1/2 cups whole milk
• 1 1/2 cups heavy cream
• Kosher salt
• 1 tablespoon fresh lemon juice
• 2 1/2 tablespoons distilled white vinegar

Preparation

Step 1

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

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.

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

Crostini Photograph by Kang Kim

How-To Photographs by Ben Goldstein/Studio D.