Total TimePrep: 5 min. Cook: 20 min. + standing
Makesabout 2 cups
- 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.
Nutrition Facts1/4 cup: 251 calories, 19g fat (11g saturated fat), 58mg cholesterol, 261mg sodium, 13g carbohydrate (13g sugars, 0 fiber), 9g protein.
Originally published as Homemade Ricotta in How To January_March 2017
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