8 c. whole milk
1 pt. heavy cream
1 tsp. kosher salt
3 tsp. white vinegar or lemon juice
Line a strainer with several layers of cheese cloth and set aside.
Pour milk and heavy cream into a large pot.
Stir in salt and heat over medium heat to 180° F, or just below boiling point.
Stir in vinegar or lemon juice, remove from heat and let it rest for 20 minutes.
Use a slotted spoon and transfer curds to the strainer lined with cheese cloth.
Gently pour remaining mixture into the strainer and allow it to drain for 20-30 minutes, depending how dry you like it.
Gather the ends of the cheese cloth and squeeze excess liquid.
Ricotta can be stored covered in the fridge for several days.
Makes about 4 cups.
