Homemade Rich Fresh Ricotta Cheese

Total Time: 12 mins Preparation Time: 10 mins Cook Time: 2 mins

Ingredients

• 12 cups whole milk
• 1 1/2 cups whole-milk yoghurt
• 1 1/2 cups heavy cream
• 1 pinch salt
• 1 pinch nutmeg (optional)

Recipe

• 1 in a large pan, combine the milk, yoghurt and cream and bring to a boil over medium high heat.
• 2 boil for 2 minutes, or until the milk is very curdled.
• 3 line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer.
• 4 place the strainer over a deep bowl and pour the milk through the strainer.
• 5 drain 30 minutes, making sure the strainer does not rest in the liquid.
• 6 gather up the loose ends of the cloth and twist gently to extract more liquid.
• 7 transfer the curds to a bowl and stir in the salt and nutmeg.
• 8 discard the liquid (whey).
• 9 the cheese will keep, refrigerated, for 3 days.