Ingredients:

  • 4 cups whole milk (960 ml)
  • 1 cup heavy cream (240 ml)
  • 1/2 teaspoon sea salt (3 g)
  • 3 tablespoons white vinegar or lemon juice (45 ml)

Instructions:

  1. Combine whole milk and heavy cream in a large pot. Stir in the sea salt and heat the mixture over medium heat, warm until it reaches about 190°F (88°C) - near boiling.
  2. Once heated, remove the pot from the heat. Add vinegar or lemon juice and gently stir. Let it sit for 5-10 minutes, watching for curds to form.
  3. Place a fine-mesh sieve over a mixing bowl and line it with cheesecloth if desired. Carefully pour the curds and whey into the sieve. Let it drain for 5-10 minutes for a creamier texture.
  4. Gently transfer the ricotta into a container. Enjoy immediately or refrigerate. Use within 2-3 days.