Total Time35mins
Rating0.0/ 5.0
Servings6people
Ingredients
4
Whole milk1 litre
Double cream250 ml
White vinegar2 tablespoons
Salt0.5 teaspoon
Instructions
1
Pour the whole milk and double cream into a large saucepan.
2
Slowly heat the mixture until it is almost boiling, but do not let it boil.
3
Turn off the heat, add the white vinegar and stir gently.
4
Let it rest for 10 minutes until curds form.
5
Line a sieve with cheesecloth and pour the mixture through to separate the ricotta from the whey.
6
Sprinkle with salt and allow to drain for about 20 minutes.
7
The ricotta is ready to be enjoyed on toasted bread, pasta, or simply by the spoonful.