Create your own creamy and fresh ricotta cheese at home with this simple and rewarding recipe.
Combine the milk, cream, and yogurt in a large pan.
Stir gently to ensure the ingredients are evenly mixed.
Heat the mixture over medium-high heat until it begins to boil.
Keep an eye on the mixture to prevent it from boiling over.
Boil for 2 minutes until curds form.
You should see the liquid separate into curds and whey.
Line a mesh strainer with damp cheesecloth and place it over a bowl.
Ensure the cheesecloth is damp to prevent sticking.
Pour the curdled mixture into the strainer and let it drain for 30 minutes.
Avoid pressing the curds to maintain a creamy texture.
Gather the cheesecloth and gently squeeze to remove excess liquid.
Be gentle to avoid losing too much of the cheese.
Transfer the curds to a bowl and mix in the salt and nutmeg.
Adjust the seasoning to your taste preference.
Serve the ricotta cheese or store it in the refrigerator.
Enjoy your fresh ricotta within three days for the best taste.
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