Homemade Gluten Free Ricotta Cheese

Ingredients:

• 3 cups whole milk*
• 1 cup heavy whipping cream**
• 3 Tablespoons white vinegar***
• 1 teaspoon salt, or to taste

Instructions:

1. Bring milk and cream to a simmer (180°F) in a sauce pan over medium heat until curdles form. Stir often to prevent sticking to the bottom of the pan; and watch carefully to prevent boiling over.
2. Once curdles form, you will notice that they will eventually begin to separate; remove from heat and add vinegar and salt, stir, and allow to rest for about 5 minutes. (If you allow it to rest for long periods it will become rubbery.)
3. Line a colander or mesh strainer with 2 to 3 layers of cheesecloth moistened with water.
4. Pour the milk/cream mixture into the strainer and allow to drain until it reaches your desired consistency. (Some like it wet, while others like it drier. It depends upon its use.) You can always drain it more later, if needed.
5. Oil a container for storing; add cheese; and compress into the container. Use immediately or refrigerate for up to 4 - 5 days.

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