There is nothing to beat homemade Ricotta Cheese. I am using it in a pasta dish this weekend. Give it a go, well worth the extra effort.Ingredients
10 cups whole milk
5 cups heavy cream
2.5 teaspoons salt
8 tablespoons fresh lemon juice or distilled white vinegar.Method
Add the milk, cream and salt into a large heavy saucepan.
Stir and bring to the boil.
Remove from the heat and leave to sit for 15 minutes.
Pour into the prepared muslin covered sieve.
Leave to drain, stirring often to remove all liquid.
Place into the fridge overnight, still draining.
Use as required.
Store in airtight container for up to 5 days.
Homemade Ricotta Cheese
