Ingredients Jump to Instructions ↓

  1. 2 quarts whole milk

  2. 1 cup plain whole-milk yogurt

  3. Optional:1/2 cup heavy cream

  4. 2 teaspoons white vinegar

  5. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.

  2. Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.

  3. Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.

  4. Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired. Makes 2 cups.


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