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2Lfull fat milk
100mlapple cider vinegar
Pour the milk in a large saucepan and stir in the salt.
Heat the milk over a medium heat until it is just starting to boil. Stir it occasionally to stop it burning to the bottom of your pan.
Remove from the heat and pour the apple cider vinegar around in a spiral.
Stir gently and let it sit for 5 minutes to allow the curds to form.
Place a sieve over a bowl and line with a clean tea towel (in the past I have used a new j-cloth)
Slowly pour the curds and whey through your sieve.
Allow it to stand for 5 - 15 minutes and then refrigerate until needed.
To form the ball of ricotta below I gently gathered up the tea towel and gave it a gentle squeeze. The harder you squeeze the drier your ricotta will be. Then I drizzled it with extra virgin olive oil, sprinkled over fresh thyme and seasoned it generously with salt and cracked black pepper. And of course don't forget the toast grilled bread.