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Whole milk Ricotta

Start with about 3 liters of milk. Add salt, about 1.5 to 2 percent, and heat to 90°C. Measure about 50 ml of white vinegar and slowly pour it on hot milk. Stir slowly until it boils. Turn heat off and let milk settle for 15 minutes.

The cheese will rise on top of the milk with yellowish whey below it. Strain the cheese and drain on sterile cheese cloth. Allow to drain until you get desired firmness, for around 30 minutes. Use this cheese at once with bread or for cooking pasta.