A simple recipe for making rich and creamy ricotta cheese at home using whole milk and heavy cream.
Ingredients
Scale:
4 cups whole milk
1 cup heavy cream
1/4 teaspoon salt
3 tablespoons white vinegar or lemon juice
Instructions
In a large saucepan, combine the milk, cream, and salt. Heat over medium heat until the mixture reaches 190°F (88°C), stirring occasionally to prevent sticking.
Once it reaches the temperature, remove the pan from heat and add the vinegar or lemon juice. Stir gently until the curds and whey separate (about 5 minutes).
Line a fine-mesh strainer with cheesecloth and set it over a bowl. Pour the curds and whey into the strainer and let it drain for 15-20 minutes until it reaches your desired consistency.
Once drained, transfer the ricotta to a bowl and refrigerate. Use within a week.
