Ac’s Famous Sheep’s Milk Ricotta Recipe

Ricotta Preparation

1. 1

   Prepare the Milk

   In a large pot, heat the sheep's milk over medium heat until it reaches about 190°F (88°C), stirring occasionally to prevent scorching.

2. 2

   Add Vinegar

   Once the milk is hot, remove it from heat and stir in the white vinegar and salt. Let it sit for 5-10 minutes until the curds form and separate from the whey.

3. 3

   Strain the Curds

   Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour the curds and whey into the strainer and let it drain for 20-30 minutes for a creamier consistency, or longer for drier ricotta.

4. 4

   Finish the Ricotta

   Transfer the drained ricotta to a mixing bowl and stir in the heavy cream until combined. Adjust seasoning with additional salt if needed.