Ricotta Cheese

Instruction​

• Heat a large pot on medium-high and combine:

  • 7 cups of whole milk

  • 1 cup of heavy cream

• Stir constantly until the temperature reaches 200 degrees

• Turn off the heat and add:

  • 3 teaspoons of salt

  • 5 tablespoons of acid - white vinegar or lemon juice

• Let this sit 5-10 minutes to curdle

• Line a sieve with cheese cloth and clip the clock to the edges with binder clips

• Put the sieve over a bowl of comparable size

• Strain the curds through the sieve to separate the whey

• Tie the cheese cloth to a wooden spoon and set this into a pitcher so that the spoon holds up the suspended cheese curds

• Let this sit in the refrigerator for 20 minutes

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