For about 2 cups of cheese
1 quart full fat organic milk
1 cup cream half-and-half
3 tbs apple cider vinegar or lemon juice
a pinch of salt
Homemade ricotta. Why don’t we make it ourselves from time to time? If you are not able to source good ricotta where you live, try to make it yourself. It is quite straightforward and easy. Just mix good quality organic milk with cream, heat it up, add some lemon juice or like me, apple cider vinegar, and voila you have your milk transformed into delicate, pillowy, sweet ricotta cheese.
In a big pot mix a quart of organic full fat milk together with 1 cup of half and half. Heat it gently over the low heat. When the milk is hot but below the boiling point, add the apple cider and salt. Mix everything well and turn off the heat. After a few minutes the milk will start to separate into whey and cheese. With a skimmer ladle the cheese onto a colander lined with gauze. Let it sit in the colander overnight in the refrigerator. The ricotta is ready to eat. Keep refrigerated.
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