Homemade Ricotta

1. 1

   In a large saucepan, combine milk and cream. Place over low heat. Insert thermometer into mixture and slowly heat to 194u00b0F. Do not boil.

2. 2

   Add vinegar and stir twice to combine. Remove from heat. Cover with a clean tea towel and set aside for 10-15 mins, until mixture separates into a firm white curd and whey.

3. 3

   Line a strainer with fine muslin and place over a large bowl. Gently spoon curds into strainer, draining off whey. Gather corners of cloth together and tie with butcher's twine. Hang in refrigerator for 1-2 hrs to drain excess whey. To serve, season with salt and herbs.

* Per serving · 4 servings · Values may vary.

No additional tips available.