Homemade Ricotta Cheese

• 4 liters whole milk
• 2 cups heavy cream (double)
• 14 cup distilled white vinegar
• 2 tablespoons distilled white vinegar
• 1 teaspoon kosher salt

1. Pour the milk and cream into a pot, place over medium high heat and heat to just below boiling.
2. Stir with spatula to keep the liquid from scorching.
3. Check the temperature and pull the pot off the heat just shy of 185F (85 C).
4. Add the vinegar and stir for 30 seconds.
5. PLEASE NOTE - You need to add 2 tbsps.
6. vinegar plus the 1/4 cup vinegar at this time.
7. The curds will form almost immediately.
8. Add the salt and stir for another 30 seconds.
9. Cover the pot with a dish towel and let the curds stand at room temperature for 2 hours.
10. Line a colander with a large square of cheesecloth.
11. Using a slotted spoon gently transfer the curds from the pot to the colander.
12. Let the ricotta drain for about 30 minutes.
13. Gather the cheesecloth by its corners and twist together to force out the liquid.
14. When the liquid turns from clear to milky and the cheese starts to push throught the cheesecloth it has drained enough.
15. Remove the ricotta from the cheesecloth and store it in an airtight container in the refrigerator.
16. It's best when it is super fresh, but it can be saved for up to 1 week.

liters, heavy cream, white vinegar, white vinegar, kosher salt

Taken from www.food.com/recipe/homemade-ricotta-cheese-386794 (may not work)