First, dampen 2 layers of cheesecloth about (10-inches long), with water and line a sieve or strainer.
Pour the milk and cream into a medium pot and stir in the salt, over medium heat; bring to a full boil, stirring occasionally.
Turn off the heat. Stir in the vinegar. Let the milk mixture stand in the pot for a couple of minutes.You will see it start to curdle and separate right before your very eyes. Just be patient and let it sit while the magic happens.
After a couple of minutes, pour the milk mixture into the cheesecloth; drain over a bowl at room temperature for 20 to 25 minutes.
When making ricotta cheese for desserts, I usually use lemon juice. Lemon is acidic and can be used as a substitute for white wine vinegar. I also eliminate the salt when making ricotta cheese for desserts.The longer you let the mixture drain, the thicker the ricotta. I usually let it drain in the refrigerator overnight or I make it early in the morning if I am planning on using it for supper.Calories are calculated using both white wine vinegar and salt. Please visit our Policies & Disclaimers page for more information about nutrition.Recipe adapted from Barefoot Contessa.
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