Homemade Ricotta Cheese

After attending the Maine Cheese Fest recently, we are convinced that we need to make our own cheese. We started with the easiest and fastest - ricotta. This is so simple and delicious!

Homemade Ricotta Cheese

time: 45 minutes
yield: 2 cups

Ingredients:

• 8 cups whole milk (not ultra-pasteurized)
• 1 cup heavy cream
• 1 tsp salt
• 1/3 cup white vinegar

Directions:

1. Combine milk, heavy cream, and salt in a medium pot.
2. Cook over medium heat, stirring constantly, until mixture reaches 180 degrees (we used a candy thermometer).
3. Remove from heat and stir in vinegar. Let sit for 5-10 minutes (curds should be formed when it is done sitting).
4. Strain through double-layered cheesecloth placed over a colander.
5. Let it sit for 10-15 minutes over the colander to cool, then squeeze out any remaining moisture.
6. Remove curds from cheese cloth and enjoy!

Note: our cheese cloth rinsed clean fairly easily, so it is reusable. Just rinse it immediately after straining your cheese, and hang it to dry.

Yum