And the funny thing is...it is insanely easy to do, and tastes so much better than store-bought. So here you go.
2 quarts whole milk, preferably organic
1 cup heavy cream, preferably organic
3 TBL white vinegar
1/2 tsp kosher salt
1. In a medium pot, warm the milk and cream over moderately high heat until the surface becomes foamy and steamy and an instant-read thermometer inserted in the milk registers 185 degrees. Don't let the milk boil. Remove the pot from the heat. Add the vinegar and stir gently for 30 seconds; the mixture will curdle almost immediately. Add the salt and stir for 30 seconds longer. Cover the pot with a clean towel and let stand at room temperature for 2 hours.
2. Line a large colander with several layers of cheesecloth, allowing several inches of overhang. Set the colander in a large bowl. Using a slotted spoon, transfer the curds to the colander. Carefully gather the corners of the cheesecloth and close with a rubber band. Let the ricotta stand for 30 minutes, gently pressing and squeezing the cheesecloth occasionally to drain off the whey. Transfer the ricotta to a bowl and use at once, or cover and refrigerate. Ricotta can be refrigerated for up to 4 days.
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