Combine the milk and cream in a pot over medium high heat. Using an instant-read thermometer, warm the milk until it reaches 185 degrees (the surface will become foamy).
DO NOT LET THE MILK BOIL.
Remove the pot from the heat and add the vinegar. Stir gently for 30 seconds (the mixture will curdle almost immediately).
Add salt and stir another 30 seconds. Cover the pot with a towel and let stand at room temp for about 2 hours.
Line a large colander with a few layers of cheesecloth (allow for some overhang). Set the colander over a large bowl or over the sink.
Transfer the curds to the colander with a slotted spoon.
Gather up the corners of the cheesecloth and secure with twine or a rubber band.
Let the ricotta stand for about 30 minutes, occasionally gently pressing and squeezing the whey out of the cheesecloth.
Transfer the ricotta to a bowl or use immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	272.11 Kcal (1139 kJ)
Calories from fat	99.9 Kcal
		% Daily Value*
Total Fat	11.1g	17%
Cholesterol	50.9mg	17%
Sodium	482.42mg	20%
Potassium	787.12mg	17%
Total Carbs	25.4g	8%
Sugars	24.5g	98%
Protein	15.3g	31%
Vitamin C	0.3mg	1%
Calcium	618mg	62%

Amount Per 100 g
Calories	51.17 Kcal (214 kJ)
Calories from fat	18.79 Kcal
		% Daily Value*
Total Fat	2.09g	17%
Cholesterol	9.57mg	17%
Sodium	90.72mg	20%
Potassium	148.01mg	17%
Total Carbs	4.78g	8%
Sugars	4.61g	98%
Protein	2.88g	31%
Vitamin C	0.1mg	1%
Calcium	116.2mg	62%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.4

Points
7

PointsPlus

Good Points

low fat,
saturated fat free,
low sodium,
low cholesterol

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