Spinach Ricotta

Ingredients required:
• Spinach 250 gms• Whole milk  6 cups• Heavy cream 2 cups• White Vinegar 2 tbsp• Lemon juice 1 tbsp• Kosher Salt as required• Crushed black pepper 1 tsp• Oregano 1/2 tsp• Garlic powder 1tsp
Step 1Heat a heavy bottom stockpot on medium flame. Pour milk and cream to it and allow to boil. Keep stirring. When it start to boil, add the vinegar and keep stirring in circular motion. Add now lemon juice and keep stirring slowly in circular motion. Switch off the flame and keep stirring slowly for 2 minutes. Strain it using a cheese cloth and allow to rest for few minutes so that entire water will get drained out. Once water is completely drained, transfer it to a bowl. 
Step 2Take water in a stock pot. Heat over medium flame. Add a pinch of salt and once water starts boiling, add spinach to it and boil for 3 minutes. Drain the water completely and chop it finely. 
Step 3Take a mixing bowl. Add chopped spinach and the ricotta. Add garlic powder, required salt, crushed black pepper and combine all together with your hand. Loosen ricotta by breaking it in to tiny pieces along with chopped spinach. Once it’s completely binded together transfer it to a glass bowl and refrigerate. 
# If you are not using it immediately, you may spread a tablespoon of olive oil as a protective cover so that spinach ricotta will not loose it’s moisture. 
Happy Cooking!