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Classical Ricotta is an Italian cheese made from milk whey left over from the production of other cheeses. However, one can make Ricotta also from whole milk, which also tastes great and is cheaper than buying this tasty Italian cottage cheese from the shelf. Give it a go, it's tasty and super easy to make!

INGREDIENTS for 1.5 pound of Ricotta
whole milk (min. 3% fat) [2 liter]
heavy cream (35%) [1 cup / 250 ml]
salt [half tablespoon]
white vinegar [1/4 cup / 50 ml]

Ricotta METHOD
1. Grab a big enough pot, preferably non-stick and/or one with a thick bottom, and pour all the liquids in there, together with the salt
2. Place over medium heat and make sure to stir frequently! Gently heat up the milk to a temperature of 93C or 200F.
3. Turn off the heat, mix in the vinegar and watch it do its magic
4. Put on the lid and give the process 20-30 minutes
5. After 25 minutes, grab a slotted spoon and gently place the curdled mass into the fine sieve and let it drain. If you have a cheese cloth, put it into your sieve
6. The longer, the dryer the final result. It is up to you and what you want to use the ricotta for. We found 30 minutes to be about right
7. Place a big enough plate on top and turn it upside down

Did you try Spinach-Ricotta-Cannelloni, yet?
   • A Healthier, Fun-to-Make Pasta Recipe: Spi...  

Bon appétit!

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Inspired by: Binging with Babish, Food Wishes, Best Ever Food Review Show, Mark Wiens