All you need is:
Ingredients
1 gallon of whole milk
2 teaspoons salt
1/3 C lemon juice (or you can use white vinegar)
Equipment
Candy Thermometer (anything that reads 180 degrees Fahrenheit)
Porous dish towel (Cheese cloth NOT required. Any tea towel works great. Choose a towel with a large weave, and not a terrycloth/washcloth towel.)
Put the milk and salt in a large pot over medium heat (you don't want to scald the milk on the bottom). Heat to 175-180 degrees F.
Turn off the heat. Add the lemon juice (or vinegar) while stirring. When you are done pouring in the lemon juice, stop stirring. Let the lemon juice work it's magic for 20 minutes.
Now you have a bunch of curds (ricotta) and whey (which I hear is lovely for baking bread).
Separate the ricotta from the whey by putting a towel over a strainer and then ladle or pour the mixture from your pot into your towel covered strainer. If you're saving the whey, make sure you put the strainer in a bowl. Slow and steady wins- you get larger chunks of ricotta if you ladle. Then you wrap up the ricotta with the ends of the towel, and let it drain out for an hour, or up to overnight in the fridge (overnight makes drier than the hour on the counter).
Then you're done! This recipe made over 2.5 cups of ricotta, plenty for your favorite recipe. Ricotta can also be flavored and eaten with crackers, or put in homemade ravioli...Yum!
Happy Eating!
Tarts and Lollies Recipe:
Homemade Ricotta Cheese
1 gallon of whole milk
2 teaspoons salt
1/3 C lemon juice (or you can use white vinegar)
Heat the milk and salt under medium heat to 180 degrees F. Turn off heat, and gently stir in lemon juice. Let sit for 20 minutes. Strain using a strainer covered with a towel. Allow the cheese to drain for 1 hour on the counter or up to overnight in the fridge. Enjoy!
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