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.
Equipment
- Measuring Equipment (Cup/Tablespoon)
- Pot
- Stove Top
- Candy Thermometer
- Cheese Cloth
- Strainer
- Container
Ingredients
- 2 Liters Whole Milk
- 4 Tablespoons Vinegar
- 1 Pinch Sea Salt
Instructions
- In a large pot, combine all the ingedients.
- Heat slowly to 90c (194f), stirring continuously.
- As the pot reaches 90c (194f), the curds and whey will start separating.
- Remove from the heat and let stand for 15 minutes.
- Line a strainer with cheese cloth and strain out the curds from the whey.*
- Let the whey drain further in the refrigerator for the next few hours.
- The curdes are ricotta cheese. They can packaged into a container.
- 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.