How to make Ricotta

Another easy to cheese to make is Ricotta. Fresh Ricotta is much better then the store bought, and it does not take that long to make. In fact it can be made in under two hours. 1 Gallon of Whole Milk will produce about 1 pound of cheese, so the price is very comparable to store bought Ricotta. Remember to buy pasteurized milk and not ultra pasteurized. For acid we will use White Vinegar with 5% acidity. Don't worry your cheese will not taste like vinegar. The whey will taste like vinegar, but not your cheese.

Equipment Needed

Strainer or Skimmer
Cheese Cloth
Colander
 Stainless Steel Pot
Thermometer
Large spoon
Rubber Spatula

Ingredients

1 Gallon of Pasteurized Milk (not Ultra Pasteurized)
1/4 cup of White Vinegar

Method

1. Rinse the cheese cloth in cold water and wring it out by hand. Double over the cheese cloth and line the colander.
2. Put the milk in the stainless steel pot and add the vinegar.
3. Heat the milk to 186 degrees over a medium heat. Make sure that you stir the milk often at the beginning to make sure it does not stick. Do not over stir the milk or you will break the curds and will not get any cheese.
4. As the milk starts to heat, you will see the curds rising to the top. These curds are very soft so be gentle in your stirring.
5. When the milk reaches 186 degrees, cut of the heat and let the milk sit for 20 minutes.
6.  Using the strainer or skimmer gently lift the curds out of the milk and put into the cheese cloth lined colander.
7. Let the curds drain in the colander for 10 minutes. 
8. After 10 minutes draw up the sides of the cheese cloth and tie into a knot.
9. Place the rubber spatula over the edge of the pot and hang the cheese from it. Drain for another 30 minutes.
10. Remove Ricotta from the cheese cloth and use immediately or refrigerate and use within 3 days.