Homemade instant ricotta

Ingredients:

• 6 cups whole milk
• 2 cups heavy cream
• 3 tablespoons vinegar
• 1 teaspoon coarse salt
• Vegetable oil
• Italian village bread, for filing
• 1 clove of garlic

Preparation:

1. In a small saucepan, combine the milk, heavy cream, vinegar, and salt. Place over medium heat and slowly bring the mixture to a boil. Cook for 1–2 minutes. You'll see the milk begin to curdle.
2. Line a sieve with several layers of damp cheesecloth. Carefully pour the curds and whey into the sieve and let drain for 15 minutes. Gather the edges of the cheesecloth and gently squeeze out some of the excess liquid from the ricotta. Transfer the finished cheese to a serving dish and drizzle with extra-virgin olive oil.
3. Preheat the grill or griddle.
   
   While the ricotta is draining, slice the bread into 1 cm thick slices. Grill or toast on both sides. Rub the toasts with garlic on both sides and drizzle with extra-virgin olive oil.
4. Serve the ricotta with toasted bread. It's best served slightly warm.