Making Homemade Ricotta Cheese #1
P.S. THESE ARE NOT MY PHOTO'S
I DO NOT HAVE PIX OF MAKING IT, SO THESE ARE FROM WIKI.
- 9 c
- whole milk
- 1 c
- 1 tsp
- 2 1/2 Tbsp
- distilled vinegar
- requires the use of a thermometer
Now stir in the salt and vinegar and remove pan from heat. Allow mixture to
stand until curds form, about 5 to 10 minutes.
Using a perforated skimmer, pull curds gently to the side of pan.
Place curds in cheesecloth lined strainer. Continue until all curds have been transferred from the pan to the cheesecloth.
Dicard remaining whey in pot.
Makes 2 cups or about 1 pound of ricotta
P.S it can be made with buttermilk, heavy cream, vinegar or lemon juice - there
are many recipes and they are all good - just make sure to use whole milk - that makes it the best.