Creamy Ricotta Cheese (Homemade)

READY IN: 3hrs
YIELD: 3 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the milk and cream in a pot over medium high heat. Using an instant-read thermometer, warm the milk until it reaches 185 degrees (the surface will become foamy).
  • DO NOT LET THE MILK BOIL.
  • Remove the pot from the heat and add the vinegar. Stir gently for 30 seconds (the mixture will curdle almost immediately).
  • Add salt and stir another 30 seconds. Cover the pot with a towel and let stand at room temp for about 2 hours.
  • Line a large colander with a few layers of cheesecloth (allow for some overhang). Set the colander over a large bowl or over the sink.
  • Transfer the curds to the colander with a slotted spoon.
  • Gather up the corners of the cheesecloth and secure with twine or a rubber band.
  • Let the ricotta stand for about 30 minutes, occasionally gently pressing and squeezing the whey out of the cheesecloth.
  • Transfer the ricotta to a bowl or use immediately.
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