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1
Combine the milk and cream in a deep saucepan.
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2
Heat the mixture on medium until it starts to simmer.
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3
IMPORTANT: Stir occasionally to refrain from burning and NEVER leave it unattended as milk can easily boil over.
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4
Once it starts to simmer, turn off the heat and add in your vinegar.
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5
Stir well.
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6
Wait for 10 minutes and observe as your milk starts to curdle.
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7
If it doesn't work, add more vinegar until milk solids/gobules appear.
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8
While waiting for the milk to curdle, prepare your filter.
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9
Line a colander or strainer with 4 layers of cheesecloth or paper towels.
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10
Pour the mixture over your strainer.
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11
The water that comes out of it is whey.
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12
You can save it and use in other recipes if you want.
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13
Mix in the salt and do a taste test.
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14
You may add in more salt if you want.
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15
Now the last step is to wait for the draining to finish.
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16
There is no definite time on how long it should be drained.
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17
I drained mine overnight in the fridge to make sure that no whey is left.
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18
If you want a creamy version, drain it for 10-20 minutes.
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19
And once you remove it from the strainer, tada!
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20
Homemade ricotta!
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21
Yummy!
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22
This will keep good for 4-5 days in the fridge.
