Homemade Rich Fresh Ricotta Cheese

1. 1

   In a large pan, combine the milk, yoghurt and cream and bring to a boil over medium high heat.

2. 2

   Boil for 2 minutes, or until the milk is very curdled.

3. 3

   Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer.

4. 4

   Place the strainer over a deep bowl and pour the milk through the strainer.

5. 5

   Drain 30 minutes, making sure the strainer does not rest in the liquid.

6. 6

   Gather up the loose ends of the cloth and twist gently to extract more liquid.

7. 7

   Transfer the curds to a bowl and stir in the salt and nutmeg.

8. 8

   Discard the liquid (whey).

9. 9

   The cheese will keep, refrigerated, for 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.