Homemade Ricotta

To be honest, if I was a total cheese puritan...it's wrong to call this ricotta.  True ricotta is made by using the whey left over as a by product of cheesmaking.  But I don't get to make cheese as often as I'd like, so this is the method that supplies most ricotta in our house.

You can easily use this to substitute for store bought ricotta.  It is drier.  If you want it very wet for some reason, drain it over the muslin for less time.

This is so easy, if you have older children and supervise them well they can make their own cheese!

Homemade Ricotta

Ingredients
1 litre milk
50 mls vinegar
1 colander lined with muslin

Method
Bring 1 litre of milk to just before the boil- approx 92-93 degrees if you are using a thermometer.
Remove from the heat.
Add 50 mls of vinegar
Stir twice.
Leave to sit for 25 minutes in the saucepan
Pour into a muslin lined colander and drain another 25 minutes.
Refrigerate or use immediately.
Makes approx 250 grams.