Homemade Ricotta Cheese
Homemade Ricotta Cheese is so easy to make. It is tender in texture and delicate in flavor!
Ingredients
- 6 cups Whole milk (do not use reduced fat milk)
- 2 cups Heavy cream
- 3 tbsp white vinegar
- 1-1/2 tsp kosher, salt
Instructions
- In a medium sauce pan, place milk, cream and salt and stir together. Turn heat to med-low. Stirring occasionally.
- You are trying to scald the milk, so when it looks bubbly around the edges, steamy and frothy, remove it from the heat.
- Stir in the vinegar and give it one good stir and then let it sit undisturbed for 15 minutes.
- After sitting undisturbed, stir it gently with a slotted spoon and you will see curds have formed.
- Place several layers of cheese cloth over a strainer and gently pour the ricotta into the cheese cloth and let sit for at least 15 minutes (up to 60 minutes for a firmer ricotta) and let the whey drain out.
- Then scrape the ricotta out of the cheese cloth and put in a covered bowl and place in the fridge until you are ready to use it. (It will firm up more when chilled). Enjoy!