Organic Homemade Ricotta

The day before its 'sell by' date the organic milk at our local grocery gets reduced to a ridiculously cheap price. Being the food hoarder that I am I buy every bottle that is reduced (sometimes three or four 2l bottles) and use it straight away for cooking or freeze it to use later.

Making ricotta is a great way to use up a large quantity of milk to give a different product that is so versatile. A sweet dip for fruit when mixed with honey, a topping on pizza, a filling in filo pastries, the uses are endless!

Here's my recipe using just milk and vinegar. Too easy!

2l organic, non-homogenised milk
3 tbls white vinegar or lemon juice

Heat milk slowly to 97C or just below boiling point if you don't have a jam thermometer.
Remover from heat and stir through vinegar or lemon juice.
Sit, without stirring for 15 minutes
Strain through a muslin cloth for 30 minutes or until it's as firm as you desire.

I don't salt my ricotta as I like to have the option to use it for sweet or savoury.