Homemade Ricotta

Total Time:
45 min
Prep:
44 min
Cook:
1 min

Yield:
about 2 cups
Level:
Easy

CATEGORIES
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
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.

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    This recipe is featured in:

    Cheese Guide