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Homemade ricotta will never be better than when it's still warm and drizzled with honey or aged balsamic vinegar.


1 litre (4 cups) of 3.25% milk 

1 1/2 cups whole (35%) cream

1 tsp salt

2 tbsp fresh lemon juice

1 tbsp white vinegar


Add 4 cups 3.25% milk, 1 ½ cups whipping cream and 1 teaspoon salt to a medium pot.

Bring to a gentle simmer and add 2 tablespoons fresh lemon juice and 1 tablesoon white vinegar.

Let this cook for a couple minutes until you see the milk separate into curds and whey.

Drain the mixture through doubled cheesecloth that’s been placed in a colander and allow to sit and release moisture for a few minutes.

Once it looks firm (spoonable) you can eat it immediately or refrigerate for later.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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