≡   Categories
Homemade ricotta cheese

1 quart whole milk
1 cup heavy cream
1 tsp salt
3 tbsp white wine vinegar


Add milk and cream to a medium pot. Bring to a gentle simmer then add salt and vinegar. Give it a srir and you will see the curds separating. Let it stand for a few minutes. Then transfer to a mesh strainer lined with cheese cloth or a single layer of paper towels. Let it drain for at least 30 minutes or until your desired consistency. Enjoy warm or refrigerate. Use within 5 days

Source: cookpad.com