This recipe is really easy and really quick. I was so surprised!
The only ingredients you need are milk and vinegar. Crazy right?! You will also need a thermometer and cheesecloth (or coffee filter).
To start, you heat milk, with a little salt added, over the stove until it reaches 185 degrees.
Then you stir in the vinegar and let sit for 5 minutes.
Drain and you have ricotta.
If you let the cheese drain for longer, you will get a drier cheese. The drier cheese is similar to queso fresco, and works well for things like lasagna. Next time, I want to try adding jalapenos and chilies I think it would make an awesome cheese for tacos!
- ½ gallon of whole milk (not ultra-pasteurized or ultra-heat-treated)
- ¼ cup of distilled white vinegar (you could also use lemon or lime juice)
- ½ tsp salt
- In a saucepan over medium heat, combine milk and salt.
- Heat until it reaches 185 degrees, stirring occasionally to prevent scalding.
- Once it reaches 185 degrees, take milk off the heat and add in vinegar. Stir a couple of times (only a couple of times) and then let it sit for 5 minutes. The mixture should curdle quickly.
- Line a colander with a double layer of cheesecloth. Pour mixture into cheesecloth and let drain for 5-18 minutes (more or less depending on whether you prefer drier cheese).
- Cover and refrigerate for 5-7 days.
Check out where I am linking up to here!
Update! We put the ricotta on pizza. Yum!