Servings: 4
Ingredients
- 1/2 gallon whole milk (not ultra-pasteurized)*
- 1/2 cup white vinegar*
- 1/2 tsp salt
Instructions
- Pour the milk into a large pot and heat it to 180-190°F/82-88°C, stirring occasionally so the milk heats evenly. If you don’t have a thermometer, heat the milk until it begins to steam significantly, but don’t let it boil.
- Turn off the heat. Add the vinegar and stir once to disperse it.
- Cover your pot with a lid and leave it undisturbed for 10-15 minutes.
- Drain your whey into a bowl using a fine mesh strainer or cheesecloth, leaving the ricotta in the strainer/cheesecloth. Use a spoon or your hand to press out any residual whey.
- Add salt and mix well.
Video
Notes
-*Raw, low-temperature pasteurized, and pasteurized milk all work. Goat and sheep milk will also work.
*You may substitute lemon juice for white vinegar, but it will leave a slight lemon flavor. Depending on what you’re using the ricotta for, this can be a good thing.
-Leave your ricotta to drain longer in the fine mesh strainer/cheesecloth if you desire a drier ricotta.
Nutrition
Calories: 290kcal | Carbohydrates: 22g | Protein: 16g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 57mg | Sodium: 471mg | Potassium: 710mg | Sugar: 23g | Vitamin A: 767IU | Calcium: 584mg | Iron: 0.01mg
Nutrition values are approximate and may vary.
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