Homemade ricotta is so, so easy! This is probably the fifth time I’ve made it this summer and will only use this recipe found in the Bowl and Spoon cookbook by Sara Forte from the Sprouted Kitchen:
•4c whole milk
• 1 1/3c heavy cream
•2 tbs lemon juice
•1 tbs apple cider or white wine vinegar
•1 tsp salt
Combine milk & cream and heat to simmer. Turn off heat and gently stir in lemon juice and vinegar. Let curds and whey separate for 5-8 mins. Set mesh strainer over deep bowl and line with cheesecloth. Pour curds and whey into prepared strainer. Allow ricotta to drain 25-45 mins. Stir in salt and store, refrigerated, in a covered container. Will keep for about a week.