VERIFIED BY Taste of Home Test Kitchen
- 2 quarts whole milk
- 1 cup heavy whipping cream
- 1/2 teaspoon salt
- 3 tablespoons white vinegar
- Line a large strainer with two layers of cheesecloth, dampened with water; place over a large bowl. In a Dutch oven, bring milk, cream and salt just to a boil over medium heat, stirring occasionally to prevent scorching. Remove from heat. Stir in vinegar; let stand until curds form, about 5 minutes.
- Pour into prepared strainer. Let stand until ricotta thickens to desired consistency, 30-60 minutes. Discard liquid. Store in a covered container in the refrigerator up to 5 days. Yield: about 2 cups.
Originally published as Homemade Ricotta in How-To's Winter 2017