Recipe: Homemade Ricotta
300ml double cream
1.2l whole milk
2 ½ tablespoons good quality distilled vinegar
8g sea salt
- In a large pan heat the cream and milk over a gentle heat, stirring regularly with a spatula to prevent burning.
- When the milk is warm, add the vinegar and salt and continue warming the milk. Stir gently every few minutes to stop the curds from sticking to the bottom of the pan.
- When the milk is close to boiling, you should see the curds and whey separating. The whey is clear and yellowish and the curds are solid. If they don’t separate you might need to add a small splash more vinegar.
- As the milk starts to boil, turn off the heat and leave to sit for about 10 minutes. Then pour the mixture into a muslin-‐lined sieve. Leave to strain for about half an hour, and transfer the ricotta to a container.
- The ricotta will keep for a few days in the fridge but it should be eaten when the cheese is as fresh as possible.
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