I always use whole milk yogurt, but if you do try it with low-fat yogurt, please let me know in the comments how it works out. I don't recommend non-fat yogurt for this recipe. This recipe can easily be halved or doubled.
- 2 quarts whole milk
- 1 cup plain whole-milk yogurt
- Optional: 1/2 cup heavy cream
- 2 teaspoons white vinegar
- 1 teaspoon salt
1 In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.
2 Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.
3 Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.
Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.