Homemade Ricotta

1. 1

   Line a large sieve with 2 layers of cheesecloth or paper towels and set it over a large bowl.

2. 2

   Bring the milk, cream and 1 teaspoon salt to a simmer in a large nonreactive pot over medium heat, stirring occasionally.

3. 3

   Add the lemon juice and vinegar and cook, stirring, until the mixture curdles, about 1 minute.

4. 4

   Pour the mixture into the prepared sieve and let drain, discarding the liquid (whey) from the bowl as necessary, at least 5 minutes or up to 30 minutes for thicker cheese.

5. 5

   Store in an airtight container in the refrigerator for up to 4 days.

6. 6

   Crostini Photograph by Kang Kim

7. 7

   How-To Photographs by Ben Goldstein/Studio D.

* Per serving · 4 servings · Values may vary.

No additional tips available.