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Homemade ricotta will never be better than when it's still warm and drizzled with honey or aged balsamic vinegar.


1 litre (4 cups) of 3.25% milk 

1 1/2 cups whole (35%) cream

1 tsp salt

2 tbsp fresh lemon juice

1 tbsp white vinegar


Add 4 cups 3.25% milk, 1 ½ cups whipping cream and 1 teaspoon salt to a medium pot.

Bring to a gentle simmer and add 2 tablespoons fresh lemon juice and 1 tablesoon white vinegar.

Let this cook for a couple minutes until you see the milk separate into curds and whey.

Drain the mixture through doubled cheesecloth that’s been placed in a colander and allow to sit and release moisture for a few minutes.

Once it looks firm (spoonable) you can eat it immediately or refrigerate for later.

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