Homemade Ricotta

Making your own ricotta is simple with DYC vinegar (dont worry it wont taste of vinegar!). Works wonderfully in baking (baked cheesecake anyone???), or simply on a cracker with some chutney.

2 cups blue top, homogenised milk
1 ½ teaspoons DYC White Vinegar
½ teaspoon salt
Cheese cloth, muslin, a thin tea towel or a fine sieve

Bring milk to the boil. Remove from the heat immediately.
Mix in the vinegar and salt.
Leave for 10 minutes or until curdled.
If using fabric, wet 3 or 4 layers of cheese cloth, muslin or one layer of a tea towel with boiling water, squeeze out the excess water then arrange over a bowl.
Pour the curdled milk into the cloth or fine sieve and leave until just the curd remains. Discard the liquid or use in cooking.
Scoop the curd into a bowl or airtight container and refrigerate until ready to use. Makes about 1/3 cup.
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