Ingredients
- 4 cups whole milk
- 1-1/4 cup whipping cream
- 2 tbs white vinegar
- 2 tsp kosher salt
- cheesecloth
Instructions
- In a heavy pan, over med-high heat, add the milk and cream. Heat until almost boiling. Stir occasionally.
- Remove from heat and stir in vinegar and salt. Allow to stand for 20 minutes.
- Line a colonder with cheesecloth. Place in a large bowl. Pour in the milk mixture and drain for 1 hour.
- LIft the cheesecloth up and gently squeeze, removing the whey. Put the ricotta into a covered bowl.
- Store the cheese in the refrigerator. Will last for about 1 week.
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