Today's Ricotta

I had some milk, half-n-half, and cream to use up, so I made ricotta.

I put it in a heavy-bottomed stock pot, and brought it to about 189F. I turned off the burner and added cider and white vinegar and let it sit to curdle. I added some sea salt.

I lined a colander with wet coffee filters, then ladled in the curdled milk mixture.

After it drained for awhile, I covered it with another coffee filter, a layer of plastic wrap, and a plate, placing my heavy salt crock on top.

After a bit, I put the drained ricotta in a container and put it in the fridge.

Yes, it is that easy.