This is the easiest cheese to make, almost foolproof. I mean if I can make it, anyone can. Fresh ricotta is delicious for lasagna, pasta filling, desserts or even baby food!
It only needs 2 ingredients, milk and vinegar. Make sure you don't use UHT milk because the process makes the milk change and it cannot separate from the whey.
Ingredients:
2 litres milk (non UHT)
1/4 cup Apple cider vinegar
How to:
Heat the milk until it comes to a gentle boil, turn off the heat. Stir in the vinegar until the milk starts to separate from the whey. Cover for at least 30 minutes, I left it longer at times so I was left with firmer curds.
Ladle the curds into a muslin lined colander (or you can even use a handkerchief), let it drain until you achieve the consistency you like.
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