Name: Homemade creamy Ricotta cheese
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 500g servings
Cuisine: Classic
Ingredients: 750 ml milk full cream; 250 ml cream; 5 ml salt; 30 ml white vinegar; you will need a cheese cloth

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Ingredients (5)

750 ml	milk — full cream
250 ml	cream
5 ml	salt
30 ml	white vinegar
	you will need a cheese cloth

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Method:

Place the milk, cream and salt in a medium heavy based pot. Heat until almost boiling, then add the vinegar and gently stir once or twice to combine evenly (don’t stir too much or you will end of with tough and rubbery curds).

Simmer uncovered over gentle heat for 12-15 minutes. Remove from the heat and allow to stand for 15 minutes. Most of the curds will float to the surface leaving the whey at the bottom.

Place sieve lined with 2 layers of cheese cloth over a large bowl. Pour the mixture through the cheesecloth to separate the curds and whey. The clear yellowish whey will drain into the bowl and you will have soft creamy curds in the cheesecloth. The ricotta is ready to eat at this stage if you like. Yay!

For a firmer ricotta (I prefer it firmer), twist the cheesecloth on the ends to form a ball of ricotta. Chill in the fridge over the sieve and bowl for an hour or even better, overnight. Y0u will end up with a magnificent +- 500 g ball of ricotta.

Recipe reprinted with permission of Bits of Carey. To see more recipes, please click here.

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