Making Ricotta

This seems to be very popular right now and I would like to make gnocchi so I thought I would also try making ricotta.  It was dead simple!  Just sour some scalded milk.  Let it sit.  Strain.  I love how the cheesecloth leaves its pattern on the cheese.

Homemade Ricotta

2 litres of whole milk

2 T (30 ml)  white vinegar



Bring the milk to just scalding temperature and turn off the heat.  Stir in the vinegar.  Put the lid on and let it sit for an hour.  Carefully strain the clotted milk through a cheesecloth lined strainer.  I like mine quite dry, so I let it sit in the strainer overnight in the refrigerator.



The whey can be used for other cooking, such as soups and sauces.