Homemade Ricotta Cheese

Ingredients to get about 400 grams of Ricotta cheese
1 litre of whole milk
300 ml of heavy cream
1 tsp of salt
3 tbsp of white rice vinegar

How to make

1. Pour milk and heavy cream in a Teflon pot or saucepan.
2. Stir in the salt and bring to the full boil over medium heat. Stir occasionally to not get burn at the bottom.
3. Remove from the heat and stir in vinegar. 
4. Close the lid and let it sit for 5-10 minutes, which it will start a process to separate into the curds and the milky water called whey.
5. Prepare a sieve with a thin filter cloth to drain the curbs out of the whey, but you do not need to throw away the whey yet. You can boil it again to get more ricotta cheese ;) No need to add more salt or vinegar. Just boil and let it sit with a lid again.
6. While you drain out the curds, you can use a spoon to stir and squeeze water out as much as possible.
7. Leave it drain in the room temperature for 20 minutes. You will see the cheese getting thicker.
8. Remove the drained ricotta cheese in a box. It can stay about 4-5 days in a refrigerator. 
9. You can create more exciting dishes from the ricotta cheese, which recipes are ready for you. For example, Crispy Chicken Taco with Ricotta Topping, Ricotta Cake with Hazelnut and Caramel Chocolate and Choco Ricotta Cheese Pie.