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Ingredients
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Dairy
Method
Preparation
- 1
Combine Milk and Cream
In a large saucepan, combine 4 cups of whole milk and 1 cup of heavy cream. Stir gently to mix the two together.
- 2
Heat the Mixture
Place the saucepan over medium heat and slowly bring the mixture to a temperature of 190°F (88°C), stirring occasionally to prevent scorching.
- 3
Add Vinegar
Once the milk and cream mixture reaches 190°F, remove it from heat and gently stir in 0.25 cups of white vinegar. Allow it to sit undisturbed for about 5 minutes. You should see the curds begin to form.
- 4
Prepare for Straining
While the curds are forming, line a colander with a few layers of cheesecloth or a clean kitchen towel and set it over a large bowl.
- 5
Strain the Curds
After 5 minutes, carefully pour the curds and whey into the prepared colander. Let it drain for about 10 to 15 minutes, depending on how wet you want your ricotta to be.
- 6
Season the Ricotta
Once drained to your desired consistency, transfer the ricotta to a mixing bowl and stir in 1 tsp of salt, adjusting to taste if necessary.
- 7
Serve or Store
Your fresh ricotta is now ready to serve! You can use it immediately or store it in an airtight container in the refrigerator for up to 3 days.
