Oh how I wish I had done this 20 years ago! This was so easy and look at the creamy lemon-ish color to the ricotta!
Ingredients:
4 cups whole milk
2 cups heavy cream
1 tsp sea or kosher salt
3 TB white vinegar
Bring milk, cream and salt to a boil on med heat in a stainless or heavy pot, stirring occasionally. When it comes to a full boil, turn off heat and add vinegar. Let it sit for about 2 minutes, until it starts to curdle. Wet some cheesecloth and line a strainer over a large bowl. Pour milk mixture into strainer and let it sit for about 25-30 minutes. The longer it sits, the thicker it gets!
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