total time: 30 minutes to prepare, at least 2 hours to drain.
yield: about 2 lbs. – recipe may be halved easily
1 gallon whole milk
1 pint heavy cream
1 tbsp table salt
1/2 cup white distilled vinegar
Combine milk, cream, and salt in a large non-reactive pot over medium heat.
Stir often to prevent scorching as you bring the temperature up to 185*.
Add the vinegar, stir for 15 seconds, and heat for two more minutes before removing from heat.
15 – 20 minutes later, use a small sieve or slotted spoon to remove the floating curds and place them in a cheesecloth-lined colander to drain. Place colander over a bowl in refrigerator and drain for at least a couple of hours or overnight. The longer you allow it to drain, the more firm the results.
Remove the ricotta from the cheesecloth, place in airtight containers, and refrigerate. Ricotta will last up to 2 weeks.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.