Homemade Ricotta

• How to Make Homemade Ricotta
• Makes 2 cups
• What You Need
• Ingredients
• 1/2 gallon whole milk, not UHT pasteurized (see Recipe Notes)
• 1/3 cup lemon juice (from 1 1/2 to 2 lemons), 1/3 cup distilled white vinegar, or 1/2 teaspoon citric acid (available from cheese-making suppliers)
• 1 teaspoon salt, optional
• Equipment
• 4-quart pot
• Instant read thermometer or candy thermometer
• Measuring spoons
• Cheese cloth
• Strainer
• Mixing bowl
• Slotted spoon

1. Makes 2 cups
2. What You Need
3. Ingredients
4. 1/2 gallon whole milk, not UHT pasteurized (see Recipe Notes)
5. 1/3 cup lemon juice (from 1 1/2 to 2 lemons), 1/3 cup distilled white vinegar, or 1/2 teaspoon citric acid (available from cheese-making suppliers)
6. 1 teaspoon salt, optional
7. Equipment
8. 4-quart pot
9. Instant read thermometer or candy thermometer
10. Measuring spoons
11. Cheese cloth
12. Strainer
13. Mixing bowl
14. Slotted spoon

ingredients, milk, lemon juice, salt, read thermometer, measuring spoons, mixing bowl, spoon

Taken from www.epicurious.com/recipes/member/views/homemade-ricotta-53015071 (may not work)