1 gallon whole milk
1/4 cup vinegar
- In a large pot, heat milk to 190 degrees, stirring to keep the bottom from scorching.
- Once the milk reaches 190, slowly add all the vinegar. Stir until white curds separate and are floating in the yellow-ish whey.
- Pour curds and when into a colander lined with 3-4 layers of cheesecloth. Let drain for several hours. Store cheese in an air-tight container. It will keep for up to two weeks.
- This is a good, spreadable cheese and can be flavored with herbs, garlic, etc.
- I used about 3/4-1 cup of powdered sugar, 1/4 cup milk or cream (maybe less, depending on the texture), and the outer peel of one lemon (grated on a micro-plane) to make canolli filling. I whipped it with the whisk attachment of my Kitchen-aid. Very good!
- I've also salted it a little (herbs and garlic are also good here) and used it for lasagna or manicotti - basically, wherever you'd use ricotta.
- Sometimes it's necessary to add a little more vinegar to make the curds separate. If it doesn't happen within a minute, add the extra.
YIELD: About 2 1/2 cups of cheese.