Homemade ricotta

Ingredients:

• 1 cup heavy cream
• 3 cups whole milk
• 1.5 tbsp. sour milk

Preparation:

1. In a medium saucepan, bring the cream, milk, and sour milk to a boil over medium heat. Simmer for a few minutes until flakes appear on the surface. Turn off the heat and let the milk sit and cool slightly on the stovetop for 15-20 minutes.
2. Line a sieve with several layers of cheesecloth. Use a ladle to collect the curdled flakes from the surface and place them in the sieve. Pour the liquid from the pan through the flakes (if you tilt the pan, the particles will float to the sides, so scoop them out). The liquid will catch the particles from the cheesecloth. The liquid is whey, which is very beneficial and can be saved.
3. Place the cheesecloth-wrapped ricotta in the refrigerator for 3 hours to drain the liquid and allow the ricotta to firm up slightly. Use the ricotta as desired.
   Exit: 240 gr.
   
   Classic recipes with ricotta:
   
   • Ricotta with berries and balsamic sauce
     
   • Cannoli rolls with ricotta and chocolate
     
   • Cheesecake with ricotta cheese and almonds
     
   • Frittata with ricotta and tomato salad