Ingredients
Scale
- 2 l (8 ½ cups) whole milk (not ultra-pasteurized)
- 3 dl (1 ¼ cups) heavy cream (not ultra-pasteurized)
- ¾ dl (¼ cup) white wine vinegar or lemon juice
- 2–3 tsp salt
Instructions
- Pour the milk and cream into a large pot and heat gently over medium heat, stirring occasionally to prevent scorching. Bring the mixture to 85–90°C (185–195°F), then remove from the heat.
- Add the vinegar or lemon juice and stir briefly. The milk should begin to curdle almost immediately. Let it sit undisturbed for 10–15 minutes to fully separate.
- Line a sieve with cheesecloth or use a cheese basket, then gently ladle in the curds. Let the ricotta drain for 30–60 minutes, depending on how thick you want it.
- Transfer the ricotta to a bowl or plate and serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes