- 1 gallon whole milk
- 1/3 cup distilled white vinegar
- Large pinch of salt
1. Line a strainer with two layers of paper towels. Set aside. Pour the milk into a large pot. Heat the milk so the temperature reaches anywhere between 165˚F and 185˚F. If you don’t have a thermometer, heat the milk until it begins to simmer.
2.Remove the pot from the heat and add the salt and vinegar. Slowly stir once or twice to distribute the vinegar.
3.Stop mixing once you see the milk begin to separate into solid white curds. Allow the pot to sit still for 5 minutes while curds continue to form.
4.Using a slotted spoon, transfer curds to the prepared strainer and allow to drain for about 15 to 20 minutes, or until desired consistency is reached. To ensure that the ricotta emerges fluffy and wet, don’t use any kind of pressure to squeeze the whey from the curds. (Depending on the size of your bowl, you may need to move the strainer
over a second bowl as the whey
5.When the whey is done dripping, transfer the ricotta to a glass container and refrigerate for up to 5 days.
NOTES: In choosing the milk, opt for whole milk that is not ultra-pasturized. Low-fat or skim milk, or milk that is
pasteurized at ultra-high temperatures, yields a smaller amount of ricotta with curds that do not cling together properly.