-
1
Pour the milk into a heavy stainless-steel or enameled saucepan and stir in the white vinegar or lemon juice.
-
2
Set the pot over very low heat and bring the milk very slowly to a simmer (a reading of 200 degrees on a thermometer).
-
3
There will be fine beads around the edge of the milk, which will look foamy but will not appear to be boiling.
-
4
Remove the pot from the heat and set it, covered, in a spot where it can remain undisturbed and where the temperature will remain fairly uniform at a reading between 80 and 100 degrees.
-
5
(An unheated oven, without a pilot light, is a good spot.)
-
6
Let the milk stand for about 6 hours, or until a solik curd floats above the liquid (the whey).
-
7
More or less time may be required, depending on the temperature of the environment and the characteristics of the milk.
-
8
Line a fine sieve with doubled, dampened cheesecloth (or, better yet, two layers of very fine-mesh nylon curtain netting, dampened) and set it over a bowl.
-
9
Dip the curds and whey into the sieve and allow the whey to drain off until the ricotta is yogurtlike.
-
10
If you want firmer cheese, tie the corners of the cloth to form a bag and hang it up to drain further.
-
11
(In warm weather, the draining might well be completed in the refrigerator.)
-
12
When the texture of the ricotta is to your liking, add a little salt (from 1/4 to 1/2 t) if you wish.
-
13
Store the cheese, covered, in the refrigerator.
-
14
It will be at its best after it has chilled for 24 hours, and will keep well for 4 or 5 days.
