Ricotta Cheese Recipe

Ingrédients

• 4 cups whole milk (Pasteurized not Ultra pasteurized)
• 2 cups heavy cream
• 1 teaspoon kosher salt
• 3 tablespoons white wine vinegar (or distilled vinegar)

Préparation

1. 1

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

2. 2

   Pour the milk, cream, and salt in a large nonreactive saucepan like a Dutch oven. Stirring occasionally, heat the mixture in medium heat until it fully boils or it reaches to 185 degrees.

3. 3

   Turn off the heat and slowly add the vinegar. Gently stir it once and let it sit undisturbed for 3 minutes.

4. 4

   You will see it getting curdled.

5. 5

   Pour the mixture into the colander lined with cheesecloth and let it drain for at least an hour (or more like 2 hours). The longer you strain the thicker it will get. I like mine after an hour.

6. 6

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