This is a real WOW post I do love to DIY and often the results are on par to the store product. Ricotta is a totally different ball game. The resulting ricotta is so superior to anything you can purchase that you will be converted. You get a creamy texture that can only be produced by being made fresh.  I tested a few recipes from a few of my favourite fellow bloggers and recipe sites and came up with the method that will go in my recipe book. My first tip do not use UHT milk. UHT is perfect for yogurt but the yield for ricotta is more than dissapointing. 

MKB Homemade ricotta

Ingredients
2 litres of whole fresh milk
1 cup of cream
1/4 cup of white vinegar, apple cider vinegar or lemon juice
1 teaspoon of salt

1. In a large non reactive saucepan pour 2 litres of milk
2. Stir in the cream and salt and put on the heat
3. Using a cooking thermometer heat the milk to 180F
4. Pour in the vinegar and stir once only
5. Turn off the heat and leave on the hot plate for 2min
6. Leave to settle for 15min off the heat
7. Pour into a colander lined with butter muslin and allow to drain

Once drained you can eat the ricotta warm or put in the fridge for later use. The ricotta does firm up a little more when chilled. The ricotta will keep for 2-3 days in the fridge. If you will struggle to use it all you can make baked ricotta that will keep for 1 week. (Baked ricotta recipe coming soon)