Ricotta Cheese

Yield: 1 pound

2 tablespoons white vinegar
1 cup water
3 tablespoons lemon juice
½ gallon whole milk
1½ tablespoons sugar
1¼ teaspoons salt
¼ cup water

Mix vinegar, 1 cup water and lemon juice together, set aside.

In a heavy, 6-quart saucepan, add the milk, sugar, salt and ¼ cup water.

Cook over medium heat, stirring occasionally. Just before the mixture begins to boil, add in the vinegar mixture. Stir just once and remove from heat to allow cheese to curdle. Cool for 20 minutes.

Remove ricotta gently from pan and strain through cheese cloth or with a strainer for 20 to 25 minutes or until desired consistency—the longer the cheese drains, the thicker it will be. Discard liquid.

Use ricotta immediately or refrigerate in covered container for up to 2 days.

Recipe courtesy of Carmela Tomasello, La Festa Italiana cookbook

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