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Makes about 2 cups
5 minutes preparation time
15 minutes cooking time
Ricotta is not a salty cheese; its flavor is quite mild. I usually make this version and adjust the salt depending on how I serve it, but if you prefer, you could increase the amount of salt when cooking.
1 half gallon whole milk
1 teaspoon salt
3 tablespoons white vinegar, cider vinegar, or fresh-squeezed lemon juice
Place a colander over a large bowl and line it with 4 layers of cheesecloth.
Bring the milk and salt to a simmer. Add the vinegar or lemon juice and let the mixture simmer until solid curds appear, approximately 2 minutes.
Slowly pour the mixture through the cheesecloth and let it drain for about a minute. Transfer the ricotta into a bowl. Serve the ricotta warm or refrigerate it until you are ready to use it.