Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
45 min
Prep:
44 min
Cook:
1 min
Yield:
about 2 cups
Level:
Easy
Total:
45 min
Prep:
44 min
Cook:
1 min
Yield:
about 2 cups
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Line a large sieve with 2 layers of cheesecloth or paper towels and set it over a large bowl.

Bring the milk, cream and 1 teaspoon salt to a simmer in a large nonreactive pot over medium heat, stirring occasionally. Add the lemon juice and vinegar and cook, stirring, until the mixture curdles, about 1 minute.

Pour the mixture into the prepared sieve and let drain, discarding the liquid (whey) from the bowl as necessary, at least 5 minutes or up to 30 minutes for thicker cheese. Store in an airtight container in the refrigerator for up to 4 days.

Crostini Photograph by Kang Kim

How-To Photographs by Ben Goldstein/Studio D.

Categories:
More from:

Cheese Guide

Best of Food Network 4 Videos

Get the Recipe

Snowflake Pull-Apart Bread 01:49

Bring your holiday guests together with this pretty, party-ready bread.

Similar Topics:

IDEAS YOU'LL LOVE

Lemon Ricotta Cookies with Lemon Glaze

Recipe courtesy of Giada De Laurentiis

Homemade Gumdrops

Recipe courtesy of Ree Drummond

Homemade Butter

Recipe courtesy of Alex Guarnaschelli

Italian Sausage, Spinach, and Ricotta Cannelloni

Recipe courtesy of Kelsey Nixon

Fast Blue Cheese Dressing

Recipe courtesy of Ree Drummond

4 Cheese Stuffed Shells

Recipe courtesy of Rachael Ray

Homemade Ricotta

Recipe courtesy of Anne Burrell

Homemade Ricotta

Recipe courtesy of Ina Garten

Browse Reviews By Keyword