Homemade Creamy Ricotta Cheese

1. Prep the Colander

Prepare a colander by lining it with four layers of cheesecloth. Place the lined colander over a bowl to catch the whey.

2. Heat the Mixture

In a large pot, whisk together the whole milk, heavy cream, yogurt, lemon juice, and kosher salt until well combined. Place the pot over medium-high heat and bring the mixture to a simmer. Watch for the first signs of curdling, then remove from heat and proceed to the next step. For thicker curds, simmer for an additional 1 to 2 minutes until the mixture fully separates.

3. Drain the Curds

Carefully pour the hot mixture into the prepared colander. Allow it to drain until the curds resemble ricotta cheese, which may take between 5 to 15 minutes, depending on your preference for moisture content.

4. Storing

Once drained to your liking, transfer the ricotta to an airtight container. It can be stored in the refrigerator for up to two weeks.