Super Creamy Homemade Ricotta Cheese

Ingredients

This ricotta has no relationship to the stuff you find at the grocery store. It is much thicker and creamier . It is very easy to make and is well worth the effort.

• Combine the milk, heavy cream, buttermilk, and salt in a heavy bottomed stainless steel pot.
• Heat over medium heat, stirring gently, until the mixture registers 185 to 190 degrees on a candy thermometer.
• Reduce the heat to low. then add the vinegar and gently stir once to combine.
• Curds should form immediately.
• Remove the pan from the heat and allow the mixture to sit for 15 minutes, without stirring, to allow the whey to drain away from the curds.
• Gently scoop the curds into a cheesecloth lined sieve.
• Allow the cheese to drain in the refrigerator overnight.
• The cheese can be refrigerated for 3 days.