CONTRIBUTED BY: DODIE ANDERSON
Large fine-mesh strainer
Medium/large heavy pot
2 quarts/2 liters whole milk
½ tsp pickling salt
2½ Tbsp white vinegar OR lemon
PREPARATION AND COOKING TIME
Prep Time: 5 minutes
Cooking Time: 20 minutes
Line a strainer with a layer of cheesecloth and place it in a large bowl.
Place milk and salt into a large pot.
Slowly bring milk and salt to a rolling boil and stir regularly over moderate heat to prevent scorching.
Add white vinegar or lemon.
Gently stir to mix in the vinegar or lemon and observe the curdling (looks a little like runny scrambled eggs) for about 2-3 minutes.
Pull the pan off the stove top and let it sit for 2-3 minutes.
Pour mixture into a lined strainer and let it drain for 3 - 5 minutes, depending on the texture you prefer.
A yellow liquid drains out called whey. Discard the whey.
Decant the ricotta cheese. Scoop out the curds into a storage bowl.
Cover ricotta cheese and chill in the fridge.
SOME TIPS AND COMMENTS:
1. To make cream cheese (less solid than store-bought), drain the ricotta cheese overnight and blend using a food processor/blender.
2. You can use this cheese to make the cheesecake (see page 23) or as a dip with carrot sticks.
Add additional salt to taste. Serve with fresh fruit or fruit juice.
Ricotta cheese will keep in the fridge for 1 week.