Homemade Ricotta

1. 1

   Bring the milk, cream, and salt to a simmer in a large non-reactive pot over medium-high heat.

2. 2

   Stir every few minutes.

3. 3

   While the milk is heating through, prepare a fine-mesh strainer or sieve with cheesecloth or paper towels over a large bowl.

4. 4

   When the mixture just bubbles, add the lemon juice and vinegar and stir until the milk curdles.

5. 5

   Stir for 1 minute.

6. 6

   Pour the mixture through the sieve and let drain for 5-30 minutes, depending on your preference for soft or thick cheese.

7. 7

   Reserve or discard the whey.

8. 8

   Serve warm on toast with good olive oil, salt, pepper, and any fresh herbs you like.

9. 9

   Store covered in the fridge for up to 3 days.

10. 10

    It wont last that long, but just in case.

11. 11

    Adapted from Food Network Magazine.

No additional tips available.