Creamy Homemade Ricotta

If you have never made homemade ricotta, you are in for a treat. This recipe is so easy and the results are a delicious creamy ricotta. You may never buy it from the store again!

Creamy Ricotta

• 4 cups whole milk
• 1 1/2 cups heavy cream
• 1 tsp salt
• 3 Tbsp white wine vinegar

Combine whole milk, cream, and salt in a large pan. Over medium heat, stirring frequently, bring the mixture to 190 degrees.

Turn the heat off and add the vinegar. Stir well. Cover and let sit undisturbed for 20 minutes.

Place a mesh strainer over a large bowl. Line the strainer with cheesecloth.

Pour the milk mixture over the cheesecloth and let the mixture strain for about an hour. Pour the ricotta into a bowl, cover, and chill until ready to use.

Discard liquid, or I like to use it for smoothies or baking. When stored in the fridge it will last for about a week.