Ricotta
Ingredients
- 2 litres of whole milk
- ¼ cup white vinegar
Method
Prepare a chux lined sieve over a bowl before measuring milk.
Heat milk slowly in a double boiler to 80-90 degrees Celsius.
Add white vinegar while very very slowly stirring. Stop stirring once the curds have formed
Gently scoop out curds into lined colander and cool quickly to let curd set.
