Makes 3 cups
What Do We Need?
8 cups whole milk
4 cups heavy cream
2 teaspoons Kosher salt
6 tablespoons good white wine vinegar
Chopped fresh herbs of your choice
How Do We Make It?
Set a large sieve or colander over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and cream into a stainless-steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally to prevent scorching. Be careful to not let the milk boil over!
When it comes to a boil, turn off the heat and stir in the vinegar. Allow the mixture to stand for 1-2 minutes until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta.
Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Enjoy fresh or with your choice of fresh herbs. It can be fun to put chopped herbs into bowls served on the side and allow guests to make their own blend.