Home made ricotta cheese it is something I have only discovered lately. It is far superior to your shop counter bought variety. Rich and smooth, tastes lovely just spread on a crusty chunk of bread. Makes the most amazing cheesecake too. You do have to invest in a piece of muslin cloth but thats it, no other special equipment is needed just a little bit of patience.
Homemade Ricotta cheese.
750ml full fat milk
250ml double cream
1/2tsp sea salt flakes
2tbs lemon juice or white wine vinegar
Heat the milk and cream with salt in a pan, bring to the boil. Add the lemon juice or vinegar, reduce the heat and allow to cook for another couple of minutes. Remove it from the heat and let it stand for 10 minutes or so, you will notice that the milk will curdle. Line a sieve with a piece of muslin cloth over a bowl and leave it to strain for about one hour. Discard the liquid (called ‘whey’) and place the ricotta in a jar or a container in a fridge for up to a week. I have added some olive oil and herbs into mine. Delicious!!!