RICOTTA CHEESE

1: 8 cups of full fat milk (2 litres)

2: 1 cup of double cream (250ml)

3: 1 tsp of salt

4: 2 tbsp of White Vinegar or lemon Juice

5: cheese Cloth / muslin (for straining)

RICOTTA CHEESE page

1: place milk, cream, salt keep staring on high flame, bring it to a boil.

2: then add vinegar keep staring, cook for further 5 minutes on medium flame.

3: take a bowl place a strainer and muslin cloth, pour the mixture in, leave it to drain.

4: then use as required, store in air tight bag.

BY Faiza Zarif

COOK WITH FAIZA

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