Home made Ricotta Cheese

Photo by Anita Peeples at StockSnap

• Yield: Makes 2 cups

Ingredients

• 2 quarts whole milk (1L + 900 ml)
• 1 cup plain whole-milk yogurt (double cream)
• Optional: 1/2 cup heavy cream
• 2 teaspoons white vinegar
• 1 teaspoon salt

Method

·         In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. This takes a while if the milk is very cold. Very gently boil for one to two minutes, or until the milk is curdled. This may also take a few minutes, depending on your pot size.

·         Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl (or use an old clean white t-shirt or kitchen paper towels)

·         Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.

·         Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.

• Olive oil, for serving
• Lemon zest, for serving
• Freshly ground black pepper, for serving
• Flaky sea salt, for serving