Super Easy Homemade Ricotta Cheese

• 1 liter full cream milk
• 225 ml heavy cream
• 1/4 cup white distilled vinegar
• 1/2 tsp salt (optional)

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

cream milk, heavy cream, white distilled vinegar, salt

Taken from cookpad.com/us/recipes/345392-super-easy-homemade-ricotta-cheese (may not work)