Homemade Ricotta Cheese
2 quarts whole milk
2 cups cold water
½ tsp. sugar
1 tbsp kosher salt
1/3 cup apple cider vinegar
Place milk, water, sugar and salt in a large wide pot.
Wait 5 minutes until dissolved.
Heat mixture on medium heat until it comes to a boil.
Slowly add vinegar and continue cooking until you see
curdles appear.
Immediately remove from heat and let rest for 8
minutes allowing curds to develop.
Line a medium sized wire strainer with at least 4
layers of cheesecloth.
Place the strainer on top of a large bowl.
Skim the curds from the liquid (whey) by using a
slotted spoon or skimmer.
Gently spoon the ricotta cheese into the strainer and
allow to drain for about 20 minutes.
Refrigerate.
Jewish/Eastern European Recipes