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What's Cookin Good Lookin - Homemade Italian Food Ingredients

Ricotta Cheese

Making ricotta cheese is far simpler than you could imagine. This easy to follow recipe will have you in Italian paradise in almost no time.
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Prep Time 3 minutes
Cook Time 30 minutes
Draining Time 3 hours
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Liters Whole Milk
  • 4 Tablespoons Vinegar
  • 1 Pinch Sea Salt

Equipment

  • Measuring Equipment (Cup/Tablespoon)
  • Pot
  • Stove Top
  • Candy Thermometer
  • Cheese Cloth
  • Strainer
  • Container

Method
 

  1. In a large pot, combine all the ingedients. 
  2. Heat slowly to 90c (194f), stirring continuously.
  3. As the pot reaches 90c (194f), the curds and whey will start separating.
  4. Remove from the heat and let stand for 15 minutes.
  5. Line a strainer with cheese cloth and strain out the curds from the whey.*
  6. Let the whey drain further in the refrigerator for the next few hours.
  7. The curdes are ricotta cheese. They can packaged into a container.
  8. Keep refrideratored. The cheese should be good for up to 10 days.

Notes

*The whey can be discarded or it can be used in something else. The whey can be used in bread recipes or to make buttermilk pancakes.