Tuesday, April 14, 2009
What a delicious recipe! Make your own ricotta. It's easy, inexpensive and far better than the stuff you buy in the store. Take 1 gallon whole milk, heat it slowly in a heavy botttomed pot on medium low heat until right below boiling, 180 -185 degrees F. Remove from heat and add 1/3rd cup of vinegar and 1/4 teaspoon salt. Give a gentle stir once or twice (you don't want to stir too much or the ricotta will be grainy. Let stand until cool or and pour slowly into a cheesecloth lined bowl. (I use a teatowel.) Tie the cloth and hang over a bowl. Save the liquid whey for making bread. After two hours, remove the drained ricotta cheese and put into a container. Put into the refrigerator and use within three days.