Homemade Ricotta Cheese

Last week I made a recipe that called for ricotta cheese. I don't usually buy ricotta and many times if I am making lasagna I will just buy cottage cheese. But I got to thinking, I can probably find an easy to make some for much less money than $3.80 for a small container of it. Well, there is a way.

Today I made it and have yet to use it, but I think it will be success.

You need:

1 gallon of whole milk

1/3 cup of white vinegar

1/2 t salt

thermometer




1.Put milk in a pot on the stove and turn to medium-medium/low heat. Heat milk until it reaches approximately 185 degrees.

2. Turn off heat and add the salt and vinegar. Stir to distribute throughout milk. Let sit for 2 hours.

3. Line a colander with a thin tea towel or cheese cloth. Pour your separated curds and whey into the colander and let drain to desired 'dryness'.

4. Now you have ricotta cheese. Cool huh?

Note: I got tired of waiting for the cheese to drain so I started squeezing it out which is why my towel is such a mess. If you can find it cheese cloth is the way to go, but it's hard to find here.