Homemade Ricotta
Homemade Ricotta is surprisingly easy to make. You'll never go back to the store-bought stuff after trying this homemade version.
Servings 4 cups
Ingredients
- 8 cups whole milk
- 4 cups heavy cream
- 4 tsp. kosher salt
- 6 Tbsp. white vinegar or lemon juice
Instructions
- Dampen two layers of cheesecloth then squeeze it to remove the excess water. Line a large sieve with the cheesecloth and place it over a very large bowl. Set aside.
- In a large saucepan or stockpot, combine the whole milk, heavy cream and kosher salt. Heat over medium-high heat. Bring to a rolling boil and stir for 30 seconds. Remove from heat and stir in the white vinegar. Let sit, without touching it, for 1 minute.
- Pour milk mixture into the sieve and allow to strain for 30 minutes. You may need to dump the liquid in the bowl if it gets too full. After the 30 minutes, put the ricotta from the cheesecloth into an airtight container and refrigerate. Lasts for up to 5 days.