3tablespoonsfresh lemon juice or distilled white vinegar
In a medium saucepan, combine the milk, heavy cream, vinegar and salt. Place the pan over a medium heat and slowly bring the milk mixture to a simmer. Simmer the milk mixture for 1 to 2 minutes, you will see curds begin to form.
Line a mesh strainer with several layers of damp cheesecloth. Gently pour the curds and whey through into the strainer and let drain for 15 minutes. Gather the cheesecloth together and gently squeeze some of the excess liquid from the ricotta. Transfer the ricotta to a serving dish.
This process for making ricotta works best with whole milk, although I've had success with 2% as well. However, skim or nonfat milk will not work as there just isn't enough milk fat in the milk to separate into curds and whey. Also avoid using ultra-high temperature (UHT) pasteurized milk, as this process changes the protein structure of the milk and prevents it from separating.
Nutritional information is provided as a courtesy, and is sourced from the USDA Food Database.