At a glance
You're making creamy, ricotta-like homemade cheese from just milk and vinegar, then flavoring it with your favorite herbs. The whole process takes about 20 minutes and involves bringing milk to a boil, curdling it with vinegar, draining it through cheesecloth, and gently squeezing it into a ball – the trickiest part is handling the hot, delicate curds carefully.
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Bring the milk to a boil
Slowly bring the milk to a boil, stirring constantly so it doesn't catch on the bottom. Then take it off the heat.
For this step
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Curdle the milk
Stirring constantly, pour the vinegar into the milk – within moments it will start to curdle.
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Set up the sieve and cheesecloth
Set a sieve over a pot or bowl and line it with cheesecloth. Pour the curdled milk mixture over it so the curds settle in the cloth.
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