Ricotta Recipe

Preparation Steps

1. 1

   Heat the Milk and Cream

   In a large saucepan, combine the whole milk and heavy cream. Heat over medium heat, stirring occasionally, until the mixture reaches about 190°F (88°C) and is steaming, but do not let it boil.

2. 2

   Add Vinegar

   Remove the saucepan from heat and stir in the white vinegar. Let it sit for about 5-10 minutes. This will cause the milk to curdle.

3. 3

   Strain the Curds

   Line a colander with cheesecloth and pour the curdled mixture into the colander. Let it drain for about 10-15 minutes, or until the desired consistency is reached.

4. 4

   Seasoning

   After draining, transfer the ricotta to a bowl and mix in the salt. Taste and adjust the salt as needed.

5. 5

   Cool and Store

   Transfer the ricotta to an airtight container and refrigerate. It can be used fresh or stored for up to a week.