By Emma Ryan,
December 21, 2019
Ingredients
Method
Heat milk and cream in a large pot over low heat until simmering (use a thermometer to test – should reach 190 degrees when ready).
Stir mixture occasionally. Remove mixture from heat and add vinegar or lemon juice. Give it a gentle stir and then let it rest for about five minutes.
Cover a sieve with a few layers of damp cheesecloth and rest the sieve over a large bowl. Pour the cheese mixture into the cloth and let it drain for approximately 1 hour. Serve at room temperature or refrigerate in an airtight container for up to four or five days.
Note: The longer the ricotta rests in the sieve, the thicker it will be as more of the liquid will drain off.
