Homemade Ricotta - cooking recipe

Ingredients

8 cups whole milk
1/3 cup heavy cream
1/3 cup white vinegar or lemon juice
2 tbsp fresh parsley, mint or chives, chopped

Preparation

In a large saucepan, combine milk and cream. Place over low heat. Insert thermometer into mixture and slowly heat to 194\u00b0F. Do not boil.
Add vinegar and stir twice to combine. Remove from heat. Cover with a clean tea towel and set aside for 10-15 mins, until mixture separates into a firm white curd and whey.
Line a strainer with fine muslin and place over a large bowl. Gently spoon curds into strainer, draining off whey. Gather corners of cloth together and tie with butcher's twine. Hang in refrigerator for 1-2 hrs to drain excess whey. To serve, season with salt and herbs.