How to Make Ricotta

Directions

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   In a pot, over medium-low heat, add milk and cream (if using) and bring to 185° – 195° F (85° – 90° C), occasionally stirring with rubber spatula and scraping the sides and bottom of the pot.
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   Once at temperature, remove from heat, add 1 teaspoon (7 ml) citric acid to milk. Mix thoroughly and let sit while milk separates into curds and whey, about 10 - 15 minutes.
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   Line a cheese basket with cheese cloth, and place over a large bowl.
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   Pour curds and whey into lined cheese basket. Discard whey (or reserve it for another project).
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   Sprinkle 1/2 teaspoon (2.5 ml) cheese salt over draining curds and gently stir to incorporate.
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   Drain 15 - 20 minutes or until desired firmness is reached.
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   Transfer finished ricotta to a bowl. Enjoy right away or store in the fridge.