Homemade Ricotta Cheese

Here's what you'll need:

• 4 cups of whole milk
• 2 cups of heavy cream
• 1 teaspoon of kosher salt
• 3 tablespoons of white wine vinegar
• Cheese cloth

Instructions:

1. Set a large sieve (thin strainer) over a deep bowl. Dampen two layers of cheesecloth with water and line the sieve with the cheesecloth.
2. Pour the milk and cream into a large sauce pan. Stir in the salt.
3. Bring to a full boil over medium heat, stirring occasionally.
4. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
5. Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. (The longer you let the mixture drain, the thicker the ricotta.)
6. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate.

This recipe comes from the mastery that is Ina Garten and the original can be found here.