Homemade Ricotta Cheese
- Ready In:
- 12hrs 10mins
- Ingredients:
- 4
- Yields:
-
1 cup
- Serves:
- 2
ingredients
- 1 liter milk
- 2 tablespoons white vinegar
- sea salt
- cheese cloth
directions
- This will make 1 cup of cheese if you want or need more simply double or triple it or you get the point. 6 liters of milk to 3/4 cup vinegar makes 2.5 pounds of cheese --
- Heat milk over medium heat stirring so milk does not burn, until it reaches 180' f. Remove milk from heat and stir in vinegar.
- The milk will curdle, cover pot with double layer of cheese cloth and let sit overnight unrefrigerated.
- In the morning line a colander with double layer of cheese cloth and pour the curds inside.
- 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.
- Turn cheese out into a bowl, season to taste and use as you will.
- Refrigerate leftovers.
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RECIPE SUBMITTED BY
Jazmina
United States