Basic Homemade Ricotta Cheese

Ingredients

• 4 cups whole milk
• 2 cups heavy cream
• 1 teaspoon kosher salt
• 3 tablespoons white vinegar

Directions

1. In a medium saucepan, combine the milk, cream, and salt over medium heat.
2. Stir occasionally until the mixture comes to a gentle simmer. Do not boil.
3. Add the vinegar and stir gently, then turn off the heat.
4. Let the mixture stand, stirring occasionally, until the curds and whey separate, about 5 minutes.
5. Line a strainer with cheesecloth and place it over a bowl.
6. Using a slotted spoon, carefully transfer the curds to the cheesecloth.
7. Let the cheese drain until it reaches the desired consistency, about 5 minutes.
8. Transfer the ricotta cheese to an airtight container and store in the refrigerator for up to 5 days.

Interesting Facts

• Ricotta cheese is a fresh cheese made using the whey left over from making other cheeses.
• It is traditionally made from sheep or cow’s milk, but can also be made with goat or buffalo milk.
• Ricotta cheese is a creamy, mild-tasting cheese that is often used in Italian-style dishes.