Homemade Ricotta

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

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

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.

Storage: homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.