Homemade Ricotta Cheese

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

960 mL

Milk

480 mL

Heavy Cream

6 g

Kosher Salt

45 mL

White Wine Vinegar

Cooking Instructions

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Step 1

Place a colander over a large pot (deeper and larger than the colander) and line it with 2 layers of cheesecloth. Set aside.

Step 2

Pour the whole Milk (960 mL) , Heavy Cream (480 mL) , Kosher Salt (6 g) in a large nonreactive saucepan like a Dutch oven.

Step 3

Stirring occasionally, heat the mixture in medium heat until it fully boils or it reaches 185 degrees F (85 degrees C).

Step 4

Turn off the heat and slowly add the White Wine Vinegar (45 mL) . Gently stir it once and let it sit undisturbed for 3 minutes. You will see it getting curdled.

Step 5

Pour the mixture into the colander lined with cheesecloth and let it drain for at least an hour, or more like 2 hours.

Step 6

You can either use immediately or transfer it in an airtight container and refrigerate.