Capone’s homemade ricotta

Makes about 5 cups

You’ll need ricotta molds (they’re perforated), available from www.cheesemaking.com, or use a large colander lined with cheesecloth, set over a bowl. Allow at least several hours, preferably overnight, to drain.

1 gallon whole milk 1 pint heavy cream 1 tablespoon salt 1/2 cup distilled white vinegar

1. In a large pot over medium-high heat, combine milk, cream, and salt. Heat, stirring occasionally with a wooden spoon, until an instant-read thermometer registers 185 degrees.