Homemade Ricotta Adapted from The Barefoot Contessa
- 4 c. whole milk
- 2 c. heavy cream
- 3 tsp. Kosher salt
- 3 Tbsp. white wine vinegar
- Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth. Set the fine mesh sieve over a deep bowl.
- Pour the milk and cream into a medium stainless-steel or enameled pot, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
- Pour the mixture into the lined sieve and allow it to drain into the bowl at room temperature for 20 minutes to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep, refrigerated, for 4 to 5 days.