- 1 gallon milk
- ¾ cup cream
- 1 ½ tablespoons salt
- 1 teaspoon of rennet or 1 rennet tablet
- ¼ cup cold water
Place milk and cream in a saucepan and heat to 200 degrees. Skim the foam from the mixture and pour it into a cold pot. Add salt and place pot in an ice bath. Reduce temperature of milk mixture to 125 degrees. Mix rennet or rennet tablet with ¼ cup of water and pour into 125 degree milk. Stir well. Allow the mixture to rest for 10 minutes, then cut an X in the top of the milk with a wooden spoon and stir well for 20 seconds. Reheat as needed to separate curds from whey.
Ladle the mixture into a wooden handle strainer over a pot. Transfer ricotta curds into second wooden handle strainer lined with cheesecloth. Continue with another ladle, drain well in first basket, transfer to second. Continue until you’ve finished. Allow ricotta to remain in a cheesecloth lined basket to drain overnight.