Homemade Ricotta Cheese Recipe

1. 1

   Line a large fine-mesh strainer with a double layer of ultrafine woven cheesecloth and place over a large nonreactive bowl; set aside.

2. 2

   Place milk, cream, and salt in a large saucepan, set over medium heat, and heat until mixture reaches between 175 degrees F and 180 degrees F on an instant-read thermometer, about 5 minutes.

3. 3

   Remove from heat and drizzle in vinegar while slowly and gently stirring.

4. 4

   Stop stirring as soon as all of the vinegar has been added.

5. 5

   Let mixture sit undisturbed while the milk solids coagulate and float to the surface, leaving the whey underneath, about 20 minutes.

6. 6

   Gently ladle the solids into the strainer, leaving as much whey in the saucepan as possible; discard the whey.

7. 7

   Let the ricotta drain, without pressing down on the curds, until most of the liquid has drained, about 1 hour.

8. 8

   Remove the ricotta from the cheesecloth and store in a covered container in the refrigerator for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.