Place the fine-mesh sieve over a large bowl. Line the sieve with a double layer of cheesecloth or a clean thin tea towel, leaving enough cloth over the edges to gather and lift the curds.

Measure acids and salt

Measure 60 ml (4 Tbsp) white vinegar and 1 tsp fine sea salt. Keep them near the stove for quick use.

Heat Milk

Pour 2 liters whole milk and 250 ml heavy cream (if using) into the large heavy-bottomed pot. Stir gently to combine. Attach an instant-read thermometer if available.

Warm the milk over medium heat, stirring occasionally to prevent scorching. Heat until it reaches between 85°C and 90°C (185°F–195°F). Small bubbles will form at the edges and steam will rise; do not boil.

Acidify & Curds Form

Remove the pot from heat. Wait 30 seconds, then slowly pour the 60 ml white vinegar into the hot milk while gently stirring once or twice to distribute. Stop stirring and let the pot sit undisturbed for 10 minutes. Curds (soft white clumps) should form and separate from the translucent pale-yellow whey.

If curds have not formed well after 10 minutes, add additional vinegar 1 tablespoon at a time (up to an extra 2 Tbsp), wait another 5 minutes, and check again.

Strain Curds

Using a slotted spoon or ladle, gently transfer the curds into the prepared cheesecloth-lined sieve. Let the whey drain into the bowl beneath. For a moist, spoonable ricotta, drain 15–20 minutes. For firmer ricotta, gather the cloth and let drain 30–60 minutes in the refrigerator or at room temperature.

During draining taste a small spoonful and mix in the 1 tsp fine sea salt to the curds; adjust salt to taste. If you added salt to the curds while still hot, stir gently before final draining. Reserve the whey for other uses (baking, soups) if desired.

Finish & Store

Transfer the drained ricotta to an airtight container. For the creamiest texture, fold the curds gently — avoid overworking. Chill for at least 1 hour before serving to allow flavors to meld.

Store in the refrigerator for up to 4–5 days. Discard if off-odor or mold appears. Use the leftover whey within 3–4 days or freeze for later use.