Super Easy Homemade Ricotta Cheese - creammilk

Method

• Combine the milk and cream in a deep saucepan.
• Heat the mixture on medium until it starts to simmer.
• IMPORTANT: Stir occasionally to refrain from burning and NEVER leave it unattended as milk can easily boil over.
• Once it starts to simmer, turn off the heat and add in your vinegar.
• Stir well.
• Wait for 10 minutes and observe as your milk starts to curdle.
• If it doesn't work, add more vinegar until milk solids/gobules appear.
• While waiting for the milk to curdle, prepare your filter.
• Line a colander or strainer with 4 layers of cheesecloth or paper towels.
• Pour the mixture over your strainer.
• The water that comes out of it is whey.
• You can save it and use in other recipes if you want.
• Mix in the salt and do a taste test.
• You may add in more salt if you want.
• Now the last step is to wait for the draining to finish.
• There is no definite time on how long it should be drained.
• I drained mine overnight in the fridge to make sure that no whey is left.
• If you want a creamy version, drain it for 10-20 minutes.
• And once you remove it from the strainer, tada!
• Homemade ricotta!
• Yummy!
• This will keep good for 4-5 days in the fridge.