Homemade Ricotta
- Level: Easy
- Total: 45 min
- Prep: 44 min
- Cook: 1 min
- Yield: about 2 cups
Share This Recipe
- Level: Easy
- Total: 45 min
- Prep: 44 min
- Cook: 1 min
- 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
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.
