Homemade Ricotta Cheese
Ingredients
1 gallon whole milk
1 pint heavy cream
¼ cup good quality white wine vinegar
Kosher salt
Cheesecloth
Colander
Step by Step Instructions
Step 1
Place a double or triple layer of cheesecloth into the colander and let the ends hang over the sides. Place this in the sink.
Step 2
Put the milk and the cream into a stock pot and stir in 2 teaspoons of salt.
Step 3
Bring to a full boil over medium heat, stirring to keep from scalding.
Step 4
When the milk and cream are at a full boil stir in the vinegar.
Step 5
Turn off the heat and allow the pot to sit for a minute or two until the milk and cream mixture begins to curdle.
Step 6
Carefully pour the curds in the cheesecloth-lined colander and let the liquid drain for 20 or more minutes. (The longer it drains the creamier a ricotta you will have.)
Step 7
Transfer the ricotta to a bowl and use right away or place in a container with a tightly closing lid and use within 4 to 5 days.
Note
When making cheese from pasteurized milks try to find milk that has not been subjected to UHT pasteurization (Ultra High Temperature) as it will curdle faster and easier.
