Ricotta

Ingredients
4 c. whole milk
2 c. heavy cream
1 tsp. kosher salt
3 tbsp. white wine vinegar
Fresh herbs, as desired

Directions
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.

Pour the milk and cream into a stainless steel or enameled pot. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).

Pour the mixture into the cheesecloth-lined sieve and allow to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Stir in herbs as desired. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 or 5 days.

Yields about 2 cups.