Homemade Ricotta Cheese

1. 1

   This will make 1 cup of cheese if you want or need more simply double or triple it or you get the point.

2. 2

   6 liters of milk to 3/4 cup vinegar makes 2.5 pounds of cheese --

3. 3

   Heat milk over medium heat stirring so milk does not burn, until it reaches 180' f. Remove milk from heat and stir in vinegar.

4. 4

   The milk will curdle, cover pot with double layer of cheese cloth and let sit overnight unrefrigerated.

5. 5

   In the morning line a colander with double layer of cheese cloth and pour the curds inside.

6. 6

   Let it drain freely for about 30 minutes, then make a package out of the cheese cloth, twist it and squeeze out the liquid until in runs milky.

7. 7

   Turn cheese out into a bowl, season to taste and use as you will.

8. 8

   Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.