Ricotta Cheese

Ingredients:

• Doodh (Milk) Fresh 2 litres
• Cream 1 Cup
• Namak (Salt) 2 tsp or to taste
• Sirka (Vinegar) 4 tbs or as required
• Muslin/Cheese cloth

Directions:

In pot,add milk,cream and salt,mix well and simmer on low flame for 10-12 minutes until milk is boiled.

Add vinegar,mix well and cook on low flame until curdle and keep stirring in between (the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey).

Set a strainer over a bowl and pour the curdle mixture through the strainer to separate whey.

Now line the strainer tray with muslin cloth/cheese cloth and enclose curdle with muslin cloth and put heavy weight on it.

Let the ricotta drain for 45 minutes.

Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.