Preparation time: 5 minutes/Stove top time: 10 minutes/ Wonderbag time: 2 hours
1L full cream milk
2.5ml good quality salt (I suggest using ORYX Salt)
40ml white wine vinegar
Drizzle of KZN honey
Place the milk, cream and salt into a heavy saucepan and heat the mixture over a medium-high heat. Simmer for 5 minutes, do not let it boil. Stir while heating to prevent burning.
Remove the pan from the heat and allow the mixture to cool for 5 minutes.
Use one hand to stir constantly while the other hand slowly pours the vinegar into the milk and cream mixture.
The vinegar will cause the curds to coagulate and separate from the whey. You will see solid bits forming on the top of the liquid. Keep stirring until all the vinegar has been added.
Cover the pot with a lid and place into the Wonderbag, close tightly and leave for 2 hours. Prepare a sieve lined with an oil filter. Remove the mixture form the Wonderbag and pour the contents through the sieve. Stand for 2 hours, do not stir. This will result in a thick and creamy ricotta. Serve drizzled with honey.