Makes about 5 cups
You’ll need ricotta molds (they’re perforated), available from www.cheesemaking.com, or use a large colander lined with cheesecloth, set over a bowl. Allow at least several hours, preferably overnight, to drain.
|1||gallon whole milk|
|1||pint heavy cream|
|1/2||cup distilled white vinegar|
1. In a large pot over medium-high heat, combine milk, cream, and salt. Heat, stirring occasionally with a wooden spoon, until an instant-read thermometer registers 185 degrees.
2. Add vinegar. Stir with a wooden spoon for 15 seconds. After 2 minutes turn off heat.
3. Let stand 15 to 20 minutes until the liquid thickens and curds float to the top.
4. With a wide slotted spoon, gently scoop curds into ricotta molds or colander. Refrigerate until firm. Transfer to a covered container; store for up to 12 days.
Adapted from Capone Foods