Homemade Ricotta Cheese - milk

Method

• It is better to used full cream milk for this recipe.
• Pour the milk into a saucepan, and warm up to 90C.
• Do not let it to the boil!
• Please use a thermometer.
• Once the milk is warmed up to 90C, remove from the heat.
• Then add the white vinegar.
• Stir slowly with a wooden spatula.
• Allow to cool down without a lid for about 15 minutes.
• Place the kitchen towel in a colander, and transfer the cheese curd.
• Let the curd drain for about 15 minutes.
• Plate, and you're done!
• Spread on thinly sliced baguettes and enjoy with homemade semi-dried tomatoes.
• It's great as a snack to enjoy with wine.
• Homemade Semi-dried Tomato -