Homemade Ricotta

1. 1

   In a large pot, bring the milk, yogurt, heavy cream, vinegar, and salt to a boil.

2. 2

   Very gently boil for one to two minutes, until the milk is curdled.

3. 3

   Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.

4. 4

   Pour the milk mixture into the strainer and let drain for 15 minutes.

5. 5

   Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.

6. 6

   Storage: homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.