Ricotta Pure and Simple

I'm always in search of ingredients devoid of gums and other additives I can't pronounce. I tried making a pure whole milk ricotta for my holiday lasagna and it was a great success and tremendous satisfaction. It's creamy and requires a Candy Thermometer

• Ready In: 25 mins
• Yields: 1 pound

Ingredients

• 4  quarts  whole milk
• 1⁄2 cup white distilled vinegar
• 1  teaspoon salt

Directions

1. In a clean stainless steel pot on the stovetop, fill with milk and cook on a high heat.
2. When temperature reaches 87 degrees F.
3. (for soft curds) or 96 degrees F.
4. (for firm curds) remove from heat.
5. Add vinegar and salt.
6. DO NOT STIR.
7. Leave the mixture to curdle (approximately 20 minutes) undisturbed.
8. Gently, with a slotted spoon, lift the curds and let it drain over pot before placing into a clean bowl.
9. Repeat this until all the cheese has been lifted out of the pot.
10. Cover the bowl with a piece of cheesecloth and just pour off any extra liquid.
11. Cover and refridgerate.
12. Use in lasagna or other recipes calling for ricotta within 3 days of making.