How to Make Fresh Ricotta at Home

1. Heat the milk and cream over medium-high heat until the mixture reaches 185 degrees Fahrenheit. Do not let the milk boil.

(Note: I saw little bubbles form on the surface at about 175 degrees, at which point I turned down the heat to medium, just to ensure the temperature didn’t rush past 185 degrees or start to boil while I wasn’t looking.)

(Another note: The surface of the milk will pucker while it heats. Do not be afraid. This is normal. Feel free to skim it off if it freaks you out, but only do this right before the milk hits 185 degrees, because the skin will appear again very quickly.)

2. When the mixture reaches 185 degrees, remove the pot from the burner and set on a cool surface. Add the white vinegar immediately and stir gently for 30 seconds. Behold, ricotta curds will form!

3. Stir in the salt gently to incorporate.

4. Cover pot with a kitchen towel (preferably a clean one) and let sit for 2 hours at room temperature. (This is the point at which my dad would freak – but let me assure you, I have eaten this ricotta for two days in a row, and I’m still alive to write this.)

5. Set the colander into the bowl. Line the colander with several layers of cheesecloth.

6. After the 2 hours has elapsed, gently scoop the curds into the center of the strainer. Once you’ve gotten most of the curds out of the stockpot, pour the remaining liquid and curds into the colander. Fun fact to know and tell – the white liquid is called whey.

7. Gather the cheesecloth at the top, and if you’d like, fasten together with a rubber band/piece of twine/your kid’s hair ribbon. Gently squeeze the curds to encourage draining of the whey. Let the curds continue to drain for 30 minutes, gently squeezing a couple of times during the 30 minutes.

8. Unwrap the curds and put cheese into an airtight container. (Note: this recipe made about 3 cups of ricotta for me.)