Homemade Ricotta Recipe
"Most of us at home don't have easy access to a large supply of whey, but we can use milk and an acid like white vinegar to make a cheese that's remarkably similar to true ricotta. The keys to getting it right lie in using the right amount of acid, heating the milk to the right temperature, and holding it there long enough for a ricotta-like flavor to develop...."
INGREDIENTS
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1/2 gallon (1.9L) whole milk, not ultra-pasteurized (see note)
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Pinch kosher salt, optional (see note)
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2 tablespoons plus 2 teaspoons (40ml) distilled white vinegar or fresh lemon juice (see note)
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