I wrote about the magnificent homemade mascarpone cheese previously. And you will be happy to learn that making Ricotta is much much simpler.

In fact, I was surprised when Pia suddenly said: “it’s done!”

Well, we didn’t have time to take a picture, so maybe we’ll add that later. But here’s the recipe:

Warm up the milk until it’s almost (NOT) boiling. Drop some white vinegar in it. Turn off the heat. Fish out the Ricotta

Pia will have add the details (and hopefully some pics later).
Pia says:
I used 4 liters of milk and 1/4 cup of white vinegar

For more information on using the Ricotta, please check my next entry