Ricotta -- Easiest Cheese to Make!
Originally made from whey, with a small amount of milk added. Here we are using fresh, whole milk. We are "cooking" it, so it does not have to be pasteurized first.
Since proportions are more important than actual amounts, we're using "soft conversion" to metric units. The recipe can easily be multiplied for the desired yield.
1 gallon (4 litres) of fresh, whole milk
3/4 to 1 cup (375-500ml) lemon juice, vinegar or combination thereof
In a large pot (stainless steel with a heavy bottom preferred to prevent scorching; or enamel; don't use aluminum as the acidic milk will damage it and leach aluminum into the milk) or double-boiler, slowly bring the milk to near boiling, about 200F (93C). Don't set the burner to more than medium high, or the milk will burn on the bottom. If you have a large enough double-boiler, you can turn the heat up to high.
Stir in the vinegar. The milk will begin to separate into curds and whey (yellowish liquid). If the whey is very pale, add more vinegar. Stir gently for a couple of minutes; when you are satisfied with the curdling process, turn off the heat and let the separated milk site for 10-20 minutes to finish the process and let the curds firm up.
Line a large colander/sieve with at least four layers of cheesecloth or cotton duck large enough to hold all the curd. Place the colander over a large bowl or pot to save the whey for cooking, baking, or to feed to pigs or chickens. Ladle the curds into the strainer, or pour (it will spatter). Salt the curds to taste (I prefer Kosher salt), the tie the ends of the cloth together and hang the bag to drain for an hour or two.
This ricotta tends to be sweet and can be used in many recipes or eaten as is. Use in lasagne; add herbs and a little cream for a delicious spread on fresh bread; use in salads. Let your imagination run wild!