Fresh Ricotta

Before beginning this recipe, I must admit that the ingredients and steps here actually, officially, make a "queso fresco".  Ricotta is normally made by "recooking" whey, but the difference between using this easy to make cheese in lieu of store bought ricotta or a more labor intensive recipe (with the whey) is almost negligible.

Makes approximately 3/4 pound of Ricotta Cheese.

Ingredients
1 Half Gallon (2 Liters) of fresh whole milk
1/4 Cup of Vinegar
1/2 Ts Salt

Cheese Cloth

Directions
Before starting this recipe you should take a large piece of cheese cloth and place it in a large bowl and put it to the side.  When your milk/ cheese is ready to be strained you will need to pour the liquid into the lined bowl to separate the ricotta from the whey.

Heat the milk in a large pot on medium heat, stirring from time to time.

When the milk starts to steam, add the vinegar, stir and remove the pot from the heat.

Allow the pot to sit for approximately 2 minutes while the milk separates.

Using a ladle or measuring cup pour the contents of the pot into your lined bowl.  Continue to do this until all of the liquid from your pot has been poured into your lined bowl and is being strained.

Allow the cheese in the cheese cloth to drip and drain for 10-15 minutes.

 After it has drained, you are ready to eat, use your cheese.