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Homemade Ricotta Cheese
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| Homemade Ricotta Cheese Recipe | |
| Difficulty: Easy | Total Time: 25 mins, plus draining time | Makes: About 2 cups (16 ounces) INGREDIENTS | |
| 8 cups (half gallon) | pasteurized whole milk, (not ultrapasteurized) |
| 1/2 cup | heavy cream |
| 1 teaspoon | fine salt |
| 1/4 cup | distilled white vinegar |
INSTRUCTIONS
Line a large fine-mesh strainer with a double layer of ultrafine woven cheesecloth and place over a large nonreactive bowl; set aside.
Place milk, cream, and salt in a large saucepan, set over medium heat, and heat until mixture reaches between 175°F and 180°F on an instant-read thermometer, about 5 minutes.
Remove from heat and drizzle in vinegar while slowly and gently stirring. Stop stirring as soon as all of the vinegar has been added. Let mixture sit undisturbed while the milk solids coagulate and float to the surface, leaving the whey underneath, about 20 minutes.
Gently ladle the solids into the strainer, leaving as much whey in the saucepan as possible; discard the whey. Let the ricotta drain, without pressing down on the curds, until most of the liquid has drained, about 1 hour.
Remove the ricotta from the cheesecloth and store in a covered container in the refrigerator for up to 1 week.
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