Fresh Ricotta Cheese
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Fresh Ricotta Cheese
Ingredients
2L full cream milk
125ml cream
1tsp salt
62.5ml white vinegar
Method
Place the milk and cream in a large pot. put on the stove over a medium heat and bring the mixture up to 85 degrees.
Pour in the vinegar. This will split the ricotta and turn it into curds and whey.
As soon as you pour in the vinegar, take the pot off the stove and cover with cling film. Leave the mixture covered for 30 minutes.
Strain the mixture through a fine sieve until you get the desired consistency.
The ricotta will keep in the fridge for 5 days.
Recipe by Andy Allen
