Ricotta is the easiest cheese to make — hands-down. You can use all lemon juice or all vinegar. If you use all lemon juice, it will have a lovely fruity flavor and will yield very soft curds. If you use all vinegar, you will have a tangy flavor and will yield firmer curds. I like combining the two.
2 quarts Whole Milk
2 tbsp Lemon Juice
1 tbsp Vinegar
1 tsp Sea Salt
In a 4 quart saucepan, mix all of the ingredients together. Put over a low heat and watch it, stirring occasionally. Bring to a boil, stirring frequently to ensure it doesn’t boil over for another minute. Pull the saucepan off the heat. The milk will be curdled. Place a flour sack towel over a fine mesh strainer and place over a bowl. Pour the milk mixture into the strainer. Let the cheese drain for an hour or…
View original post 36 more words
