ChezCindy: Homemade Fresh Ricotta Cheese

If you have never given thought to making cheese at home, it's time to start thinking.  If you can heat milk in a saucepan, you can make cheese.  It could not be easier to do.  Really.  You will be so impressed with yourself. 

This recipe can be made with whatever milk you have in the fridge, whole, 2%, or skim, or even half and half.  The higher the fat content, the richer the ricotta.  The recipe can be scaled up or down as necessary. 

4 cups whole milk or half and half
1/4 teaspoon kosher salt
2 tablespoons white wine vinegar

In a medium saucepan, fitted with a thermometer, combine the milk, salt and vinegar.  Set over medium heat and cook stirring occasionally.  As the temperature reaches 165 degrees, reduce the amount of stirring so as not to disturb the curds that are forming.  When the mixture reaches 190 degrees, remove the pan from the heat and allow to stand for 30 minutes.

Carefully transfer the contents to a fine-mesh strainer lined with cheesecloth set over a bowl, to strain and separate the curds from the liquid whey.

Toss out the remaining whey left in the pan.  Let the curds continue to strain through the cheesecloth for 15-30 minutes.  Gather the edges of the cheesecloth together, transfer the curds to a bowl and refrigerate the ricotta until ready to use.