Homemade Ricotta Cheese

• 1 liter milk
• 2 tablespoons white vinegar
• sea salt
• cheese cloth

1. This will make 1 cup of cheese if you want or need more simply double or triple it or you get the point.
2. 6 liters of milk to 3/4 cup vinegar makes 2.5 pounds of cheese --
3. Heat milk over medium heat stirring so milk does not burn, until it reaches 180' f. Remove milk from heat and stir in vinegar.
4. The milk will curdle, cover pot with double layer of cheese cloth and let sit overnight unrefrigerated.
5. In the morning line a colander with double layer of cheese cloth and pour the curds inside.
6. Let it drain freely for about 30 minutes, then make a package out of the cheese cloth, twist it and squeeze out the liquid until in runs milky.
7. Turn cheese out into a bowl, season to taste and use as you will.
8. Refrigerate leftovers.

milk, white vinegar, salt, cheese cloth

Taken from www.food.com/recipe/homemade-ricotta-cheese-301362 (may not work)