Wolfgang Puck'S Homemade Ricotta - cooking recipe

Ingredients

6 cups whole milk
6 ounces live yogurt
6 ounces heavy cream
1 pinch salt

Preparation

In a nonreactive saucepan, whisk together all the ingredients.
Over medium heat, slowly bring the mixture to a boil.
Once the mixture comes to a boil, turn off the heat, stir once, and leave it to settle for 2 minutes.
Line a colander with a double thickness of cheesecloth.
Slowly pour the mixture into it and leave it to drain for about 15 minutes, or until the cheese in the cheesecloth is thick.
Transfer the fresh ricotta into a covered, non-reactive container and refrigerate until needed.