3tablespoonswhite wine vinegarlemon juice or white vinegar can be subsituted
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 nonreactive stainless steel or enamel saucepan over medium heat. Stir in the salt and bring the milk mixture to a full boil, stirring occasionally with a rubber spatula.
Turn off the heat. Stir in the white vinegar. Let the milk mixture stand in the pot for about 10 minutes. You will see the milk start to curdle and separate right before your very eyes. Be patient. The magic has just begun.
After 10 minutes, carefully pour the milk mixture into the cheesecloth and allow it to drain over a large bowl at room temperature for 20 to 25 minutes.
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.
Use the ricotta cheese right away or transfer your ricotta to a covered container and refrigerate for up to a week.
Draining The Ricotta: Place the sieve over a bowl in the sink so it will not spatter all over the kitchen.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.TIP: If the ricotta needs to be used as a spread, remove it from the refrigerator at least 20 minutes prior to use.Recipe adapted from Barefoot Contessa.
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