Why Ricotta Is the Best Cheese

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Homemade Ricotta

Ingredients:
1 Gallon of Whole Milk
1/2 cup of white Vinegar
2 tsps. of Salt

Place milk in large pot and bring to temperature 190 degrees stirring constantly. When milk is to temperature, add salt and white vinegar. Take off heat and you will see that the milk is starting to curdle. In another pot with a strainer and a cheesecloth, start to remove the curds from the pot and place in the cheesecloth. Make sure the pot is big enough so the bottom of the strainer does not touch the liquid. Allow the curds to strain for about 45 minutes. Then squeeze any remaining liquid from the cheesecloth. You can either beat with a mixer or put in a blender to smooth out the ricotta. Place in a bowl and use at will. The ricotta will stay fresh for two or three days.

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