Time: 35 minutes
Yield: about 1 1/2 cups
INGREDIENTS:
6 cups whole milk (use the best quality of milk you can get)
3/4 heavy cream
2 tablespoons white vinegar
1/2 teaspoon sea salt (optional)
INSTRUCTIONS:
1. Bring milk, cream, and vinegar to a boil in a saucepan.
2. Simmer for 1 to 2 minutes, until curds form.
3. Once curds have formed, stir in the salt, if using, and then pour the mixture through a large cheesecloth-lined-fine-mesh sieve set over a bowl (the bowl will catch the whey)
4. Let the sieve sit for 5 to 15 minutes, depending on how thick you like your ricotta (the longer it sits, the thicker it will be)