Fresh Homemade Ricotta
Fresh Homemade Ricotta
Ingredients
- 1 quart whole milk or half & half
- 1/4 cup cider vinegar
Instructions
- In the stainless steel pot you made the Mozzarella add a quart of milk or half & half to the whey. Heat to 200 degrees using a thermometer to measure the temperature. You will need to stir every minute or two so that you don't boil it or it will taste burned.
- Once the temperature gets to 200 degrees which will take about 15 - 20 minutes you will stir in the cider vinegar and then remove the pot from the heat. Let sit for 5 minutes for the vinegar to activate or acidify the whey.
- In a cheesecloth lined colander pour the whey into the cloth and let the remaining whey drain out of the cloth into the sink or a bowl. It will take about 20 minutes to completely drain and what you will have left is the beautiful Ricotta.
- Scoop the Ricotta into a recycled yogurt pint or Ball jar and put into the fridge. The cheese will last about 2 to 3 weeks.