Ricotta Cheese

Ricotta Cheese


  • 2 L whole milk
  • 50 mL vinegar


Scald milk to 850C. Remove from heat and add vinegar. Let stand at room temperature for 5 hours. Line strainer with four layers of cheesecloth then pour boiling water through cheesecloth. Drain ricotta cheese through strainer. Let drain for 1 1/4 hours. Refrigerate in a covered container. Makes 500 mL.

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