Easy Homemade Ricotta
- Makes 2 Cups
- 1 gallon whole milk
- ¾ cup white distilled vinegar
- 1 tablespoon salt
- 1Line a strainer with a double layer of cheesecloth and set it in a clean sink.
- 2In a large saucepan, combine the ingredients over low heat. Clip the thermometer to the pot and, while stirring constantly with a rubber spatula, bring the mixture 140 degrees, about 10 minutes. Stop stirring and allow the mixture to reach 180 degrees, which will take another 8 to 10 minutes. Stay close by; it’s important not let the mixture boil or the cheese will be overcooked. As soon as the mixture hits 180 degrees, remove it from heat, and gently ladle the separated curds out of the saucepan and into the cheesecloth-lined strainer. Allow curds to drain until the correct consistency is obtained, about 1 hour. Transfer the ricotta to a bowl, cover and refrigerate if not using immediately.