Easy Homemade Ricotta Cheese

1/2 gallon whole milk

1 cup heavy cream (optional, but good)

1/2 teaspoon salt

3 tablespoons White Balsamic Vinegar of your choice*

Place a cheesecloth or coffee filter in a sieve over a 3 quart or larger bowl.  Bring the milk, cream and salt just to a boil.  Pull off the heat and immediately add the vinegar.  Stir gently for a couple of seconds and then let sit about 5 minutes.  Stir again and then carefully pour the mixture into the sieve.  Let the curds drain until you get your desired consistency, from 5 to 20 minutes.  Use immediately while warm or place in a container, cover it, and put it in the refrigerator.

Ricotta will keep for up to 1 week.

We use the ricotta as a spread for appetizers, in lasagna and on waffles with a warm berry compote.

*Our favorite vinegars so far are Pomegranate Quince, Oregano and Cascadian Wild Raspberry, but any white balsamic will work.