Homemade Ricotta Cheese

Prepare a colander lined with dampened cheesecloth and place colander over a large bowl. (Large enough to hold a gallon of liquid.)

Using a liquid measuring cup, measure out in separate bowls the lemon juice and vinegar. Set aside.

Heat milk and salt in a large 5-quart non-reactive pot (stainless steel, glass, ceramic) or Dutch oven over medium high heat.

Stir the milk frequently to prevent scorching or sticking.

Heat milk and salt until it reaches 185 degrees (use a food grade thermometer to check temp)

When milk reaches 185 degrees, remove pot from heat and gently stir in lemon juice and vinegar.

Stir gently until mixture curdles, which takes about 15 seconds.

Let the milk rest in the pot, uncovered, without stirring, until it fully separates into curds and whey. This should take about 15 minutes.

When the mixture is ready, gently pour into the lined colander to drain.

Let your cheese rest in the colander without moving for another 15 minutes until all the whey has drained off. the center of the cheese should still be moist. If the cheese is still very wet, pull up the edges of the cheesecloth and give the cheese a squeeze.

Your ricotta is now done! Move it to a bowl and stir to break up any large curds. If your cheese seems to dry, add back a small amount of the whey.

Keep your ricotta in the refrigerator in a covered container for up to five days. Stir before using.