Ricotta Cheese

Makes approximately 2 cups

Ingredients

• 4 cups whole milk
• 2 cups heavy cream
• 1 teaspoon kosher salt
• 3 tablespoons white wine vinegar or lemon juice

Directions

Line a large sieve set over a deep bowl with 2 layers of dampened cheesecloth.

Pour the milk and cream into a large stainless-steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Warch carefully so the mixture doesn't boil over. Remove from the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles.

Pour the mixture into the cheesecloth-lined sieve and drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. Use immediately or cover and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.