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Homemade Ricotta Cheese

Created by SueFreedman on July 3, 2012

Step 1: Place a large piece of dampened cheesecloth inside a strainer. Place milk, yogurt, and cream in a HEAVY-BOTTOMED pot and place on stove over medium to medium-high heat, stirring occasionally and making sure it is NOT scorching on the bottom.
Step 2: Once the mixture begins to simmer cook for about 2-3 minutes or until it appears very curdled. Immediately pour the mixture through the cheesecloth lined strainer and let drain for at least 30 minutes.
Step 3: Once the cheese had drained thoroughly, gather the ends of the cheesecloth and twist gently to coax out excess liquid (do not squeeze too hard as a little bit of residual liquid is good and will keep the ricotta moist). Place the ricotta into a bowl and gently fold in a pinch of salt.
Step 4: Serve at room temperature immediately or refrigerate in a tightly covered container until ready to use.