How to make ricotta at home

Ingredients:

• 4 cups whole milk
• 2 cups heavy cream
• 1 teaspoon coarse salt
• 3 tablespoons good white wine vinegar

Preparation:

1. Place a large sieve over a deep bowl and line it with 2 layers of cheesecloth dampened with water.
2. Pour the milk and cream into a stainless steel or enamel saucepan. Stir in the salt. Bring to a boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar.
   
   Let the mixture sit for 1 minute until it curdles. It will separate into a thick part (curds) and a liquid part (whey).
3. Pour the mixture into a cheesecloth-lined sieve and let it sit at room temperature for 20–25 minutes to separate the whey, draining the liquid periodically. The longer the mixture drains, the thicker the ricotta will be. Some people prefer it thicker, while others prefer it to remain fairly moist.
4. Transfer the ricotta to a bowl, discarding the cheesecloth and any drained whey. Serve immediately or wrap in plastic wrap and freeze. Ricotta can be stored in the refrigerator for 4–5 days.
   Exit: 450 gr.