Recipe courtesy of Sheana Davis
Print
Total:
1 hr
Active:
5 min
Yield:
2 quarts
Level:
Easy

Ingredients

  • 12 cups whole milk (1 gallon, minus 4 cups)
  • 4 cups heavy cream
  • 1 1/2 cups distilled white vinegar
  • 2 teaspoons sea salt

Directions

Bring the milk and cream to 200 degrees F over medium heat in a large stockpot. Stir or whisk often to prevent scorching on the bottom of the pan.

Stirring the milk clockwise, quickly pour in the vinegar and sprinkle with the salt. The milk will start to coagulate immediately, and white curds will start floating in the whey. Cover and let rest 12 minutes. 

Line 2 colanders with fine cheesecloth, and then gently ladle the curds equally into both. Allow to drain up to 30 minutes to create ricotta.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Chocolate Pots de Creme

Recipe courtesy of Lauren Mitterer

Chocolate Pots de Creme

Recipe courtesy of Alex Guarnaschelli

Creme de Carotte

Recipe courtesy of Padma Lakshmi

Butterscotch Pot de Creme

Recipe courtesy of Zoë François

Pot De Creme

Recipe courtesy of Carla Pellegrino

Chocolate-Hazelnut Pots De Creme

Recipe courtesy of Aarti Sequeira

Calabaza Soup with Cinnamon Creme Fraiche: Sopa de Calabaza con Canela Crema Fresca

On TV

So Much Pretty Food Here