Ingredients :
- 1 liter full cream milk
- 225 ml heavy cream
- 1/4 cup white distilled vinegar
- 1/2 tsp salt (optional)
Method :
- Combine the milk and cream in a deep saucepan.
- Heat the mixture on medium until it starts to simmer. IMPORTANT: Stir occasionally to refrain from burning and NEVER leave it unattended as milk can easily boil over.
- Once it starts to simmer, turn off the heat and add in your vinegar. Stir well.
- Wait for 10 minutes and observe as your milk starts to curdle. If it doesn"t work, add more vinegar until milk solids/gobules appear.
- While waiting for the milk to curdle, prepare your filter. Line a colander or strainer with 4 layers of cheesecloth or paper towels.
- Pour the mixture over your strainer. The water that comes out of it is whey. You can save it and use in other recipes if you want.
- Mix in the salt and do a taste test. You may add in more salt if you want.
- Now the last step is to wait for the draining to finish. There is no definite time on how long it should be drained. I drained mine overnight in the fridge to make sure that no whey is left. If you want a creamy version, drain it for 10-20 minutes.
- And once you remove it from the strainer, tada! Homemade ricotta! Yummy! This will keep good for 4-5 days in the fridge.
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