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The technique illustrated above is used when making Ricotta.

Heat the milk, acid, and salt to 90°C (195°F). When the curds start to form and separate from the whey, remove the curds from the whey with a skimmer or strainer.
Drain the curds in a sieve lined with dampened cheesecloth, over a bowl.
Flavors such as cinnamon or honey may be added to the finished ricottta, depending on the desired use. Additionally, for a creamier consistency, heavy cream may be added.