Homemade ricotta cheese is easy to make and better than anything you can buy at the store. It is versatile and can be used in many dishes. We put ricotta cheese on toast with apricot jam. We also use it in our past recipes including lasagna, manicotti, or stuff shells.
Ingredients
1 gal whole milk
1/3 c white vinegar (or lemon juice)
1/2+ tsp kosher salt
Instructions
In a heavy pot bring all ingredients to 180-190f
Turn off heat, cover, for 20 minutes…Do not stir
Spoon into cheese cloth and drain 30 minutes.
Keeps in the refrigerator for about a week to 10 days.