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:

My Private Notes

Add a Note
More from:

Cheese Guide

Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Homemade Cannoli

Recipe courtesy of Alex Guarnaschelli

Homemade Ricotta

Recipe courtesy of Anne Burrell

Homemade Ricotta

Recipe courtesy of Alex Guarnaschelli

Homemade Ricotta

Recipe courtesy of Ina Garten

Homemade Ricotta

Recipe courtesy of Paula Lambert

Easy Homemade Ricotta

Recipe courtesy of James Alefantis

Homemade Ricotta Cheese

Recipe courtesy of Ted Allen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories