Homemade Ricotta Cheese

Method

• step 1

  In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.

• step 2

  Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.

• step 3

  Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.

• step 4

  Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired. Makes 2 cups.