Homemade Ricotta Cheese

1 . Stage

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.

2 . Stage

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

3 . Stage

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. Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired. Links: Homemade ricotta - similar recipe with whole milk and buttermilk from Heidi of 101 Cookbooks Ricotta made with whole milk, cream, salt, and lemon juice from Baking Obsession