Creamy Ricotta

1. 1

   In a medium pot, warm the milk and cream over moderately high heat until the surface becomes foamy and steamy and an instant-read thermometer inserted in the milk registers 185; don't let the milk boil.

2. 2

   Remove the pot from the heat.

3. 3

   Add the vinegar and stir gently for 30 seconds; the mixture will curdle almost immediately.

4. 4

   Add the salt and stir for 30 seconds longer.

5. 5

   Cover the pot with a clean towel and let stand at room temperature for 2 hours.

6. 6

   Line a large colander with several layers of cheesecloth, allowing several inches of overhang.

7. 7

   Set the colander in a large bowl.

8. 8

   Using a slotted spoon, transfer the curds to the colander.

9. 9

   Carefully gather the corners of the cheesecloth and close with a rubber band.

10. 10

    Let the ricotta stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off the whey.

11. 11

    Transfer the ricotta to a bowl and use at once, or cover and refrigerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.