Making Your Own Ricotta

Ingredients:

1 gallon whole milk or skim (1 gal. whole milk = about 1lb cheese)
white vinegar or fresh lemon juice

Tools:

a large colander lined with fine cheesecloth
a large pot

Directions:

Put the milk in a large, non-reactive sauce pan and heat slowly to 200 degrees, stirring to prevent it scorching on the bottom. When the milk is hot enough, add about 1/4 cup of vinegar or lemon juice (I always use vinegar because I'm allergic to lemon).

If the milk is really at 200 degrees, it will instantly curdle, if this does not happen, keep heating. It is not necessary to continue heating once the reaction occurs, however, you will want to let it sit for a few minutes, with an occasional stir.

Place your lined colander in the sink, drain open please, and carefully pour the entire contents (DO NOT skim anything off) of the pot into it.

Assuming that all goes well, allow the ricotta to drain and cool until you can handle the cheesecloth comfortably. Gather the ends of the cloth up and tie into a bag which must be suspended over the sink until it stops dripping. (I hang it from the faucet, it usually takes an hour)

You can add a bit of salt if you like. Of, if the cheese is to be used in a desert, add a little cream and mix in well to make a richer product.

If you are not going to use the cheese immediately, pack into a container and either refrigerate or freeze.