Homemade Ricotta

1. 1

   In a large saucepan over a medium heat, warm the milk until it reaches about 200 Fahrenheit (95 Celsius), approximately 25 minutes.

2. 2

   If you dont have a thermometer, heat to a gentle simmer.

3. 3

   Stir in the vinegar quickly and remove from heat.

4. 4

   Let sit for 5 minutes.

5. 5

   Place a fine sieve over a large bowl and with a slotted spoon, remove the large pieces of ricotta from the surface of the pot into the sieve.

6. 6

   Gently pour the remaining ricotta/liquid through the sieve to catch the remaining ricotta.

7. 7

   Once well drained, transfer the ricotta to a clean bowl.

8. 8

   Season well with salt and pepper and mix through.

9. 9

   Serve warm with fresh herbs sprinkled on top.

10. 10

    I used basil, parsley and chives; thyme or oregano would also be great.

11. 11

    Alternatively, you can refrigerate it in a sealed container.

12. 12

    The ricotta will keep for 4-5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.