Ingredients
Units
Scale
- 4 cups heavy whipping cream
- 2 cups whole milk
- 1/4 teaspoon kosher salt
- 3 tablespoons white wine vinegar (or lemon juice)
Instructions
- Heat the Milk & Cream: In a medium saucepan, combine the milk, heavy cream, and salt. Bring the mixture to a full boil over medium heat, stirring occasionally.
- Add the Acid: Remove from heat and stir in the vinegar, then let it sit for about 1 minute until it curdles. You’ll see it separate into thick curds and a thinner, milky liquid (the whey).
- Strain the Ricotta: Line a fine mesh colander with cheesecloth and place it over a bowl. Gently pour the mixture into the colander and allow it to drain.
- Let It Set: Let the ricotta drain for 20–25 minutes, depending on your desired consistency (less time for creamier, more time for thicker ricotta).
- Serve or Store: Transfer to a container and use immediately or refrigerate. Stays fresh for 4-5 days in the refrigerator.
- Cook Time: 5
- Category: Condiments