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! :yum:

That's too easy! Who knew?

Thank you for posting this. I may just have to give it a go.

ETA: love your avatar!

Your welcome! True ricotta is made form whey left over from the cheese making process. Hence the name "twice cooked" this is the American version.