1 gallon whole milk or skim (1 gal. whole milk = about 1 lb cheese)
1/4 cup white vinegar or fresh lemon juice

You will also need a large colander lined with fine cheesecloth. Butter muslin is preferred, or some other substitute, a ham bag or jelly bag will work just fine.

Put the milk in a large, non-reactive sauce pan and heat slowly to 200°F, stirring to prevent it from scorching on the bottom. When the milk is hot enough, add 1/4 cup of vinegar or lemon juice.

If the milk is truly at 200°F, it will instantly curdle, the milk protein and fat separating from the water into smallish white curds and foam.

If this does not happen, keep heating. Use a dairy or candy thermometer, but some of these are not quite accurate. If you put the vinegar in when the milk is approximately the correct temperature, as soon as it reacts you will know it is done.

It is not necessary to continue heating once the reaction occurs, however, you will want to let it sit for a few minutes, with an occasional stir.

Place the lined colander in the sink, (check to be certain the drain is open), and carefully pour the entire contents (DO NOT skim anything off) of the pot into the colander.

Take your time, and allow the water to drain through the cheesecloth. It will go fairly quickly if you have used butter muslin. If it goes too quickly and nothing is left behind, you will know that your cheesecloth is too coarse and your cheese has gone down the drain!

Do not despair, this has happened to many experienced cheese makers, just get finer cheesecloth and try again.

Assuming that all goes well, allow the ricotta to drain and cool until you can handle the cheesecloth comfortably. Gather the ends of the cloth up and tie into a bag which must be suspended over the sink until it stops dripping. It can be hung on the faucet or drape it from a wooden spoon laid across the sink, whatever works.

The ricotta will be finished draining in about an hour and be ready to use in any recipe that calls for this type of cheese. You can add a bit of salt if you like. Or, if the cheese is to be used in a dessert, add a little cream and mix in well to make a richer product.

If you are not going to use the cheese immediately, pack into a container and either refrigerate or freeze. This cheese freezes well and will always be available that way. It keeps in the fridge a few days.

Submitted by: Heather Holtslag