DIY Ricotta Cheese

Ok ok...before anyone says something...I know this isn't how AUTHENTIC ricotta is made but it tastes great and is super easy!

8 cups of whole milk
1 tsp table salt
8 tbs white vinegar

Yield: Approx. 1 cup of ricotta

Stovetop Directions (my preference)

1.  Mix all ingredients in a large pot and heat over medium to medium-high heat. Do not stir. You can use a spoon to gently check the bottom of the pot to make sure the milk is not burning. If a film is forming on the bottom, lower the heat a little.
2. As the milk heats, you will see the milk curdle and the curds separate from the translucent whey.  Heat the milk to between 165-185 degrees Fahrenheit. If you don't have a thermometer, you can tell when it is ready when it just begins to softly boil. Milk begins to bubble at about 180 degrees Fahrenheit.
3. Line a colander with two layers of paper towel of four layers of cheesecloth.
4. Ladle the larger curds into the colander and allow to drain to desired thickness. Do not pour all the curds and whey at once because the smaller curds will clog up the paper towel and take a very long time to drain.
5. After the larger curds have drained, put into a storage container. Slowly pour the remaining curds and whey in small batches and allow to strain.  Add strained curds to the larger curds in the storage container after straining each batch. If the whey seems not to be draining, replace paper towel with a clean one.

Microwave Directions

1.  Mix all ingredients in a large microwave safe container.
2. Heat on high until the milk curdles and the curds separate from the translucent whey.  Heat the milk to between 165-185 degrees Fahrenheit. If you don't have a thermometer, you can tell when it is ready when it just begins to softly boil. Milk begins to bubble at about 180 degrees Fahrenheit.
3. Strain as described in stovetop directions