• 3 litres Full cream milk
• 150mls vinegar or lemon juice
• 1 piece of cheesecloth (clean chux will do the job)

*Makes approximately 500gms Ricotta

1. Place milk in a large saucepan over medium heat, and stirring occasionally, slowly bring it to a very gentle boil.
2. As soon as it reaches this point take it off the stove and pour in the vinegar or lemon juice.
3. Gently stir and you will see the curd beginning to form.
   Let sit for 10 minutes.
4. 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.
5. 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.