A Sample Workshop Recipe - Ricotta

  • Heat 2 litres of whole milk slowly (in double boiler) to 85-90 degrees C.
  • Add 1/4 cup white vinegar while very very slowly stirring.  Stop stirring once curds have formed.
  • Gently scoop out curd into a lined colander and cool quickly to let curd set.
  • May be used immediately!