Homemade Ricotta Cheese

This is absolutely divine! In my opinion, much better than shop bought! Give it a bash, I don't think you will be unhappy. 

Makes about 2 cups

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INGREDIENTS

1 Litre full cream milk + 900 ml more

1 cup double cream yoghurt (250 ml)

2 tsp white grape vinegar

1 tsp salt

METHOD

• In a large pot bring the milk, yoghurt, vinegar and salt to a boil. This takes a while if the milk is very cold. Very gently boil until the milk is curdled. This may also take a while, depending on your pot size. Stir occasionally. 
• Meanwhile, line a colander with a few layers of cheesecloth and set it over a deep bowl (or use an old clean white t-shirt - I did!).
• Pour the milk mixture into the colander and let it 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 3 days, if desired, in an air tight container with a well fitted lid. 

Optional:

For serving: olive oil; lemon zest; freshly ground black pepper; flaky sea salt or just enjoy it the way you like it!