- 3 litres Full cream milk
- 150mls vinegar or lemon juice
- 1 piece of cheesecloth (clean chux will do the job)
*Makes approximately 500gms Ricotta
- Place milk in a large saucepan over medium heat, and stirring occasionally, slowly bring it to a very gentle boil.
- As soon as it reaches this point take it off the stove and pour in the vinegar or lemon juice.
- Gently stir and you will see the curd beginning to form.
Let sit for 10 minutes. - Line a strainer with the cloth, and over a sink, pour the milk mixture in.
Let drain for about 10 minutes until all of the whey has been removed. - Flip out onto a plate and place in the fridge to chill.
Enjoy!
Note: the key here is to add 5% acidity to the milk, so if you want a different quantity of ricotta just adjust the vinegar or lemon accordingly.