Milk Ricotta
Ingredients
- 1 Quart(s) whole milk (or mix the milk with up to 1 c. of cream to measure 1 qt.)
- 1 tablespoons distilled white vinegar
- sea salt, to taste
Instructions
- Heat the milk to 180° and remove from the heat.
- Add the vinegar. Curds and whey should begin separating immediately.
- Stir gently for a minute to facilitate curdling, then strain the ricotta through a colander lined with dampened, fine-weave muslin or a flour sack towel for 10 minutes for a creamier cheese or up to an hour for a drier cheese.
- Add salt to the finished cheese to taste, or experiment with adding honey or herbs for a flavored spread.
