Homemade whole milk ricotta

Ingredients:

• 3 tbsp. distilled vinegar 5%
• 2 tablespoons fresh lemon juice
• 7 cups (1.7 l) whole milk (not ultra-pasteurized)
• 1 cup heavy cream (not ultra-pasteurized)
• Submission options: honey, ground black pepper, fresh or dried fruit, fruit jam, crackers or fresh bread
• Special equipment: gauze and a quick-response thermometer

Preparation:

1. Wet a double layer of cheesecloth with water, then gently squeeze out excess water. Line a colander with cheesecloth and place it in the sink.
2. In a small bowl, combine vinegar and lemon juice.
3. In a small heavy-bottomed saucepan, heat the milk and cream over medium-low heat to 180°F (87°C), stirring frequently to prevent the milk mixture from burning on the bottom. Add half the vinegar mixture and 1 tablespoon of salt and stir for 10 seconds (the milk will begin to curdle slightly). Remove from heat, cover the saucepan, and let stand for 20 minutes.
4. Remove the lid and you'll see the milk mixture separate into small clumps. Now stir in the remaining vinegar mixture, and the milk will continue to curdle. Stir for a few minutes. Pour the entire mixture into a prepared colander in the sink.
5. Let drain until desired consistency is reached: 15 minutes for soft ricotta, 20 minutes for firm and creamy ricotta, and 30 minutes for firm and slightly dry ricotta. Serve soft ricotta warm or slightly cooled in a small decorative bowl. Form firm ricotta into a ball or disk using cheesecloth and refrigerate for at least 1 hour.
6. Serve with your favorites, such as honey and black pepper, fresh or dried fruit, jam, crackers, or fresh bread.