Creamy Ricotta Cheese (homemade)

Total Time: 3 hrs Cook Time: 3 hrs

Ingredients

• 2 quarts whole milk
• 1 cup heavy cream
• 3 tablespoons vinegar
• 1/2 teaspoon kosher salt

Recipe

• 1 combine the milk and cream in a pot over medium high heat. using an instant-read thermometer, warm the milk until it reaches 185 degrees (the surface will become foamy).
• 2 do not let the milk boil.
• 3 remove the pot from the heat and add the vinegar. stir gently for 30 seconds (the mixture will curdle almost immediately).
• 4 add salt and stir another 30 seconds. cover the pot with a towel and let stand at room temp for about 2 hours.
• 5 line a large colander with a few layers of cheesecloth (allow for some overhang). set the colander over a large bowl or over the sink.
• 6 transfer the curds to the colander with a slotted spoon.
• 7 gather up the corners of the cheesecloth and secure with twine or a rubber band.
• 8 let the ricotta stand for about 30 minutes, occasionally gently pressing and squeezing the whey out of the cheesecloth.
• 9 transfer the ricotta to a bowl or use immediately.