Homemade Ricotta Cheese
2 quarts whole milk
3 Tbsp. vinegar OR ¼ cup fresh lemon juice
¼ tsp. salt (optional)
In a heavy pot
over direct heat bring the whole milk to 200?F. Add the vinegar or lemon juice and return to 200?F. (If it accidentally
starts to boil, it’s still OK.) You will begin to see tiny white particles floating in the whey.
Remove the pot from
the heat and let it sit, covered and undisturbed, for 15 minutes, meanwhile, line a colander with ?butter muslin?, very
fine cheesecloth. If it’s not available, you can use a clean cotton cloth such as a pillowcase or thin towel instead.
Don’t use the common cheesecloth found at most stores, as the curds will slip right through with the whey!
colander over a large pot so you can save the whey (think bread making or soup). Carefully pour the whey into the colander.
Remember, it’s still very hot! Tie the ends of the cloth together and let it hang for about an hour. The longer it hangs,
the drier the finished cheese. When it is finished hanging, place the ricotta in a bowl, break it up, and salt to taste.
Eat fresh, or keep it in the refrigerator for up to a week.