Homemade Ricotta

  • Level: Easy
  • Total: 45 min
  • Prep: 44 min
  • Cook: 1 min
  • Yield: about 2 cups
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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

  1. Line a large sieve with 2 layers of cheesecloth or paper towels and set it over a large bowl.
  2. 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.
  3. 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.
  4. Crostini Photograph by Kang Kim
  5. How-To Photographs by Ben Goldstein/Studio D.
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