Homemade ricotta cheese

1. 1

   Add milk and cream to a medium pot.

2. 2

   Bring to a gentle simmer then add salt and vinegar.

3. 3

   Give it a srir and you will see the curds separating.

4. 4

   Let it stand for a few minutes.

5. 5

   Then transfer to a mesh strainer lined with cheese cloth or a single layer of paper towels.

6. 6

   Let it drain for at least 30 minutes or until your desired consistency.

7. 7

   Enjoy warm or refrigerate.

8. 8

   Use within 5 days

* Per serving · 4 servings · Values may vary.

No additional tips available.