Homemade Ricotta

Name: Homemade Ricotta
Prep time: P0Y0M0DT0H44M0.000S
Cook time: P0Y0M0DT0H1M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: about 2 cups
Ingredients: 6 1/2 cups whole milk; 1 1/2 cups heavy cream; Kosher salt; 1 tablespoon fresh lemon juice; 2 1/2 tablespoons distilled white vinegar

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Level: Easy
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

Ingredients

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6 1/2 cups whole milk

1 1/2 cups heavy cream

Kosher salt

1 tablespoon fresh lemon juice

2 1/2 tablespoons distilled white vinegar

Directions

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.