Easy Ricotta Cheese

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add milk, heavy cream and salt to a large saucepan or a Dutch Oven. Heat until just boiling, stirring occasionally, so the milk does not scorch.

Step 2

As soon as it begins to boil, reduce the heat to medium-low and add the lemon juice or vinegar. The curds will begin to separate almost instantly.

Step 3

Let sit for 2 minutes, stirring occasionally with a Wooden Spoon. The mixture will look like cottage cheese floating on liquid

Step 4

Place a Mesh Strainer Basket in a larger bowl, and line the strainer with the cheesecloth.

Step 5

Carefully pour the milk mixture into the cheesecloth, and allow to drain at room temperature for up to one hour.

Step 6

Transfer the ricotta to an airtight container, and store in the fridge.