homemade ricotta

How To Make homemade ricotta

• Step 1
  Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
• Step 2
  Pour the milk and cream into a stainless-steel or enameled pot. Stir in the salt and bring to a full boil over medium heat, stirring occasionally.
• Step 3
  Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (curds) and milky parts (the whey).
• Step 4
  Pour the mixture into the cheesecloth-lined sieve and allow to drain at room temperature for 20-25 minutes, occasionally discardintg the liquid that collects in the bowl. (The longer you let it drain, the thicker the ricotta.)
• Step 5
  Transfer the ricotta to a bowl and either use immediately or refrigerate. It will keep refrigerated for 4-5 days.
• Step 6
  This recipe only makes about 2 cups so you may want to double it.
• Step 7
  Warning: If you taste it, you will wind up eating half of it. Well, that's my experience anyway!!! ;-)
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!