Ricotta

 

I have made my ricotta for decades. No fresh milk from farmers in central Ohio lol

one gallon whole milk( not ultra pasteurized)

Three tablespoons fresh lemon juice plus 1 tablespoon white vinegar.

salt 3/4 teaspoon

Place milk in large heavy bottom pot, heat over medium low heat, stirring frequently, ( milk scorches very quickly)

Stir and cook until small bubbles start to form around perimeter of pan. If you have a thermometer approximately 190•

add vinegar, salt, lemon juice. Remove from heat

stir well cover .

Curds like clouds, should start to form.

Gently place in fine mesh strainer( you could line with cheese cloth)

let drain for five minutes.

Refrigerate and cover.

Note:

Often I add whipping or heavy cream if I am using the ricotta for dessert.

I prefer the taste with the heavy cream .

The lemon juice is optional you could use white vinegar .