Home-made Ricotta

Ricotta is easy to make and the taste so special that you will want to make it weekly to have on hand for eating and cooking. You will need to have a cooking thermometer to ensure success.

Yield: 4 cups (about 2 pounds)
Preparation Time:
5 minutes, plus 2 hours resting and 2 hours draining
Cooking Time: 20-30 minutes

Ingredients

• 1 gallon whole pasteurized milk
• 1/2 teaspoon salt
• 1/3 cup plus 1 tablespoon distilled white vinegar

Method

1. Use a large, heavy-gauge stainless-steel saucepot. Wash it thoroughly with very hot water, but do not bother to dry it. (Leaving it wet helps prevent the milk from scorching.) Place the milk in the saucepot over medium heat. Add the salt and stir briefly. Allow the milk to heat up slowly, stirring occasionally with a metal spatula. When you notice tiny bubbles and steam forming on the surface of the milk, stir more frequently; don't let it scorch. You want it to reach 190 degrees F, near scalding temperature, just before boiling. Check the temperature with your thermometer periodically.

2. When it reaches the correct temperature, turn the heat off, add the vinegar, and stir gently for 1 minute. You will notice curds forming immediately. Take the pot off the stove. Cover with a dry, clean dishtowel and allow the mixture to sit undisturbed for 2 hours. On cold days, you can prepare your ricotta in the morning before going to work and let it sit until you come home.

3. When the ricotta has rested for 2 or more hours, take a piece of cheesecloth, dampen it with water, and lay it out inside a colander. With a slotted spoon or sieve, ladle out the ricotta into the prepared colander. Place the colander with the ricotta inside a larger pan or bowl so it can drain freely. Let it drain for 2 hours or longer.

4. Store the cheese in a covered container in the refrigerator.