Creamy Ricotta Cheese (Homemade)

1. 1

   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).

2. 2

   DO NOT LET THE MILK BOIL.

3. 3

   Remove the pot from the heat and add the vinegar. Stir gently for 30 seconds (the mixture will curdle almost immediately).

4. 4

   Add salt and stir another 30 seconds. Cover the pot with a towel and let stand at room temp for about 2 hours.

5. 5

   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.

6. 6

   Transfer the curds to the colander with a slotted spoon.

7. 7

   Gather up the corners of the cheesecloth and secure with twine or a rubber band.

8. 8

   Let the ricotta stand for about 30 minutes, occasionally gently pressing and squeezing the whey out of the cheesecloth.

9. 9

   Transfer the ricotta to a bowl or use immediately.

* Per serving · 4 servings · Values may vary.