Fresh Ricotta Cheese

Ingredients:

• 1 gallon whole milk
• ¼ cup cider vinegar
• 3 Tbs. butter
• 1/2 tsp. baking soda

Things You’ll Need:

• Cheesecloth
• Kitchen thermometer

Instructions:

1. Always use containers and cookware that have been boiled clean and sterilized when making cheese.
2. Warm milk to 206°. Stir in the vinegar. The milk will begin to coagulate.  (It will look lumpy) Keep it on the heat at 206° for another 4-5 minutes.  Remove from the heat and let the milk (which is now called curd) rest for 15 minutes so all of the curds can drop out of the whey. The whey is the left over liquid.
3. Gently pour the curd and whey into a cheesecloth-lined colander with a bowl beneath. Let the whey drip from the curd. You may have to fold the cheesecloth one or two times to prevent the curd from falling through the holes in the colander. After the whey has drained, place the curds in a clean bowl.
4. Stir the butter and baking soda into the curd. Mix thoroughly.
5. Place cheese in another clean container. Cover and refrigerate until ready to use.

Warnings!

• This process won’t work if the milk has been ultra-pasteurized. Look for a label that says "pasteurized" or raw.
• Use whole milk.
• Use a stainless steel pot to heat the milk and drop out the curds.
• Don’t overheat the milk in step 2.  Keep a close watch on the kitchen thermometer!

This may well become a staple in your household.

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