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1.
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Heat the milk and cream over medium-high heat until the mixture reaches 185 degrees Fahrenheit.
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Do not let the milk boil.
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(Note: I saw little bubbles form on the surface at about 175 degrees, at which point I turned down the heat to medium, just to ensure the temperature didnt rush past 185 degrees or start to boil while I wasnt looking.)
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(Another note: The surface of the milk will pucker while it heats.
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Do not be afraid.
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This is normal.
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Feel free to skim it off if it freaks you out, but only do this right before the milk hits 185 degrees, because the skin will appear again very quickly.)
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2.
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When the mixture reaches 185 degrees, remove the pot from the burner and set on a cool surface.
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Add the white vinegar immediately and stir gently for 30 seconds.
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Behold, ricotta curds will form!
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3.
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Stir in the salt gently to incorporate.
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4.
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Cover pot with a kitchen towel (preferably a clean one) and let sit for 2 hours at room temperature.
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(This is the point at which my dad would freak but let me assure you, I have eaten this ricotta for two days in a row, and Im still alive to write this.)
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5.
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Set the colander into the bowl.
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Line the colander with several layers of cheesecloth.
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6.
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After the 2 hours has elapsed, gently scoop the curds into the center of the strainer.
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Once youve gotten most of the curds out of the stockpot, pour the remaining liquid and curds into the colander.
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Fun fact to know and tell the white liquid is called whey.
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7.
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Gather the cheesecloth at the top, and if youd like, fasten together with a rubber band/piece of twine/your kids hair ribbon.
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Gently squeeze the curds to encourage draining of the whey.
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Let the curds continue to drain for 30 minutes, gently squeezing a couple of times during the 30 minutes.
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8.
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Unwrap the curds and put cheese into an airtight container.
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(Note: this recipe made about 3 cups of ricotta for me.)
