Sun, Jan-23-11, 20:40
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Registered Member
Posts: 50
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Plan: Atkins
Stats: 405/396/275
BF:
Progress: 7%
Location: Chicagoland Area
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Fresh Ricotta Cheese
1 Gallon Whole Milk
2.5 ounces of white vinegar
1 Tablespoon Kosher Salt
In a heavy bottom pot add all the ingredients and over high heat stir to prevent sticking on the bottom and heat to 190 degrees. Curds will start to form at about 185 and when you hit 190 shut down the heat and let set for 20 minutes. Scoop out the curd mat into a strainer. Save the whey for soup or make pasta in it. Yield about 1.5 - 2 lbs of cheese can be doubled. Just keep the ratio of milk to vinegar and you can do 5 gallons if you want!
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