Ina Garten's Homemade Ricotta Cheese
Makes About 2 Cups
good white wine vinegar
1Set a large sieve over a deep bowl.
2Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
3Pour the milk and cream into a stainless steel or enameled pot such as Le Creuset. Stir in the salt.
4Bring to a full boil over medium heat, stirring occasionally.
5Turn off the heat and stir in the vinegar.
6Allow the mixture to stand for 1 minute until it curdles.
7It will separate into thick parts (the curds) and milky parts (the whey).
8Pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl.
9The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side but some prefer it moister.)
10Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey.
11Use immediately or cover with plastic wrap and refrigerate.
12The ricotta will keep refrigerated for 4 to 5 days.