INGREDIENTS - Quantities are not critical but don't use too much vinegar or lemon 6 l sweet whey not ripened with bacteria or ripened for up to an hour. 480 g full cream milk 60 g vinegar (e.g. cider or any type or lemon juice or citric acid) 8 g iodine free salt 1 tbsp cream (optional) METHOD Heat the whey and milk to 92 °C Stir in the vinegar - curdling is rapid Strain through a cheese cloth and allow to drain Add some of the salt and mill it in Taste and mill more salt to your preference Add cream if the ricotta is too dry or just because it's nice. The remaining whey has had most of its goodness stripped out but it can still be used in other recipes to add flavour.