Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Instructions
- 1
Prepare the Milk Mixture
In a large pot, combine whole milk and heavy cream. Heat the mixture over medium heat, stirring occasionally until it reaches about 190°F (88°C).
- 2
Add Vinegar and Salt
Once the milk mixture reaches the right temperature, remove it from heat. Stir in the white vinegar and salt. Let it sit undisturbed for about 10 minutes. This allows the curds to form.
- 3
Strain the Curds
Line a fine mesh strainer with cheesecloth and place it over a large bowl. Gently pour the curds and whey into the strainer. Let it drain for about 15-20 minutes, depending on how creamy you want your ricotta.
- 4
Store the Ricotta
Once drained, transfer the ricotta to a bowl and use immediately or store in an airtight container in the refrigerator for up to a week.
