Ingredients

• 1 gallon - 4 litres of full cream milk (homogenized, pasteurized)
• 2½ cups - 600ml of heavy (thickened) cream
• 1 tbsp salt
• ½ cup of apple cider vinegar (or white vinegar)

Steps

• Step 1

  In a large pot, preferably a non stick one with a lid, add all the milk, cream and salt, stir well.

• Step 2

  Turn the heat on to medium and heat to just before it simmers at 200°F – 93°C.  You can go up or down a few degrees without problem, but aim for that.

• Step 3

  Measure your vinegar and set aside ready.

• Step 4

  Once the milk reaches temperature, add the vinegar, stir well but not too fast, then turn off heat.

• Step 5

  Place lid on pot or cover with a large plate and leave for 20 to 30 minutes.

• Step 6

  Remove lid, scoop out using a slotted spoon or similar and place into a ricotta basket over a mixing bowl to contain the liquid.

• Step 7

  Once you’ve scooped out the maximum, empty out the liquid from mixing bowl and replace the basket with a fine sieve.  Empty the rest of the liquid mixture into the sieve and place the collected curds into the basket.   Throw out the liquid.

• Step 8

  It’s up to you how dry you want your cheese, simply place the basket over a small container as it will drip, once it’s cool, refrigerate.  Remove from basket and keep covered once ready.

Little Tips

A tip from yesteryear.  You can use the whey (yellow left over liquid) to boil potatoes for extra flavour.