Ingredients:
- 1qt whole milk
- 1.5Tbsp vinegar
- 1/4 tsp salt (optional)
Instructions:
- Start boiling milk in a pot (double bottom if possible) until it reaches 185F (medium low temp). This is when the milk starts steaming and the bubbles are forming at the edges.
- Lower the temp and add the vinegar. Mix for 2-3 mins slowly until curds form.
- Remove the pot, cover and let it cool undisturbed for 20 mins.
- Drain slowly over 4 layer cheese cloth. Consume after 5 mins for runnier or after 20 mins for drier ricotta.
- Keep in fridge for 3-4 days.
- You’ll get around 7oz ricotta from 1qt milk.
