One of the other MIFS contributors, the fabulous Liss of Frills In The Hills, has a great tutorial about making one's own ricotta cheese from scratch - but I thought it would be good to have it right here, too.
This is how I made mine:
David Lebovitz's Ricotta Cheese
Makes 2 cups
2 quarts (8 cups) whole milk
1 cup plain whole milk yogurt
1/2 cup heavy cream
2 teaspoons white vinegar
1 teaspoon salt
In a large pot, bring milk, yogurt, heavy cream, vinegar and salt to a boil. Gently boil for one to two minutes until milk is curdled.
Line a strainer with a few layers of cheesecloth and set it over a deep bowl.
Pour milk mixture into the strainer and let it drain for 15 minutes. Gather cheesecloth around the mixture and squeeze gently to extract any remaining liquid.
Can be refrigerated up to 3 days.
And that's it! Easy, right? My only suggestion is to ensure you have a very deep bowl. I started the draining using a trifle bowl, my deepest vessel that was not a stock pot, and it broke from the hot liquid. Therefore, I recommend using a deep enough heat proof bowl or pot right off the bat to avoid my silly mistake.
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