Creamy Homemade Ricotta Cheese

1.In a large saucepan, combine the whole milk, heavy cream, and salt. Stir gently to mix the ingredients together.

2.Place the saucepan over medium heat and slowly bring the mixture to a simmer, stirring occasionally to prevent it from scorching on the bottom.

3.Once the mixture reaches a gentle simmer, remove it from the heat and add the white vinegar or lemon juice. Stir gently for about 30 seconds until the curds begin to form and separate from the whey.

4.Let the mixture sit undisturbed for about 10 minutes to allow the curds to fully develop.

5.Line a fine-mesh strainer with cheesecloth and place it over a large bowl to catch the whey.

6.Carefully pour the curds and whey into the lined strainer. Let it drain for about 15-20 minutes for a creamier ricotta, or longer if you prefer a firmer texture.

7.Once drained to your desired consistency, transfer the ricotta to a bowl and give it a gentle stir. Taste and adjust the salt if necessary.

8.Store the ricotta in an airtight container in the refrigerator for up to a week.