Homemade Ricotta

1. 1

   Line sieve with cheesecloth and place in a large bowl.

2. 2

   Set aside.

3. 3

   Bring milk, cream and salt to a boil over medium heat stirring often to prevent scorching.

4. 4

   When mixture boils, add lemon juice/vinegar and reduce heat to low.

5. 5

   Stir constantly for 2 minutes until mixture curdles.

6. 6

   When curdled, remove from heat and pour into prepared sieve .Allow to drain for 45 to 60 minutes.

7. 7

   For creamier texture drain for 45 minutes, or add desired amount of drained liquid and stir.

8. 8

   Will keep refrigerated for 2 days.

9. 9

   Yields 2 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.