If you are new to cheese making at home and want to start with the easiest, creamiest, dreamiest of homemade cheeses, look no further than this fresh ricotta cheese!
Diet: Gluten Free
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Author: Whitney Reist | Sweet Cayenne
3 ½cupswhole milk
3tablespoonsapple cider vinegar
Prepare a fine mesh sieve by lining it with 2-3 coffee filters (to cover all of the mesh) and placing over a large bowl.
Whisk together the milk, cream, and salt in a large, heavy-bottomed saucepan. Bring to a slow boil over medium heat, stirring occassionally to prevent scorching. Once it comes to a boil, remove from heat. Slowly stir in the apple cider vinegar and let the mixture sit for 5 minutes. The mixture should curdle (see notes).
Gently strain the curds from the liquid by pouring the contents through the prepared strainer. Allow to drain for 20-30 minutes, depending on desired consistency, being careful not to let the curds touch the liquid (or it will not drain). Transfer to a glass storage container and chill until ready to use. Store leftovers for up to 5 days. Some of the liquid will separate from the curds in storage - simply stir it back in before serving!
If the mixture does not curdle, return it to medium-low heat. Stir in an additional tablespoon of vinegar and stir while heating gently until the curds form.