Homemade Ricotta (Adapted from David Lebovitz)
1/2 gallon milk (I usually use 2%)
1 c heavy cream
1 c yogurt (go for the full fat Greek yogurt but have also used low and non-fat)
1 T white vinegar
Place all the ingredients in a pot and bring to a low boil. It will start to look curdled and then start to separate. That's it you're done with the cooking. Place a strainer lined with cheesecloth over a big bowl. Strain and let sit for about 15 minutes.
|Start to curdle|
|Curdled and starting to separate|