Homemade Ricotta

Ingredients

Prep

• Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line teh sieve with the cheesecloth. — precision is optional right up until it absolutely is not.

Instructions

Pour the milk and cream into a stainless-steel or enameled pot such as a dutch oven. Stir in 1 tsp kosher salt. Bring to a full rolling boil over medium heat, stirring occasionally, while gazing at the pan with pure, unreasonable devotion. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until curdles. It will separate into thick parts (the curds) and milky parts (the whey). Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, ocassionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta toa bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep for 4 to 5 days.