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Categories:Viewed: 45 - Published at: 8 years ago
Ingredients
- 1 quart whole milk
- 1/2 cup heavy cream
- 1/4 cup plain whole yogurt
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon kosher salt
Method
- Line a colander with a quadruple layer of cheesecloth and set it over a bowl.
- In a large pot over medium-high heat, whisk together all ingredients until smooth.
- Bring to a simmer and heat until the mixture just begins to curdle.
- Pour mixture into colander.
- (For a drier ricotta with bigger curds, continue to simmer 1 to 2 minutes longer until mixture completely separates.)
- Stop draining when mixture begins to look like ricotta, 5 to 15 minutes, depending on how dry you like it.
- Transfer to an airtight container and store for up to two weeks.
