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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Homemade Ricotta (00:55)

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

Yield:: about 2 cups

Level:: Easy

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

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.

Recipe courtesy Food Network Magazine

My Private Notes

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