Heat the milk and cream in a saucepan to 90 ºC ( I use a candy thermometer).
Take the milk off the heat
When the milk reaches 90 ºC and the salt and stir gentle
Then add the vinegar to the milk stir through gently and leave to stand for about 5 minutes.
You will see the curds separating from the whey.
Scoop the curds into a muslin lined colander and allow to drain for a few minutes.
If you want a drier ricotta drain for a little longer.
Makes about 350 grms of Ricotta
This is a family recipe – Enrica Cugno Swanepoel
