Homemade Ricotta

Directions

1. 1
   Line a large sieve with 2 layers of cheesecloth or paper towels and set it over a large bowl.
2. 2
   Bring the milk, cream and 1 teaspoon salt to a simmer in a large nonreactive pot over medium heat, stirring occasionally.
3. 3
   Add the lemon juice and vinegar and cook, stirring, until the mixture curdles, about 1 minute.
4. 4
   Pour the mixture into the prepared sieve and let drain, discarding the liquid (whey) from the bowl as necessary, at least 5 minutes or up to 30 minutes for thicker cheese.
5. 5
   Store in an airtight container in the refrigerator for up to 4 days.
6. 6
   Crostini Photograph by Kang Kim
7. 7
   How-To Photographs by Ben Goldstein/Studio D.