You can easily adjust this recipe for as little or as much as you want. I gallon of milk will yield about a pound of ricotta. the flask is sanitizing corn sugar for the mild beer i'm bottling later tonight.
1 gallon milk
2.5 oz 5% acidity vinegar
1 teaspoon salt
bring milk to 190 degree, stirring frequently so as to not scald the milk on the bottom of the pan
add vinegar and salt around 120 degrees
when temp reaches 190, remove from heat and set aside for 20 minutes
after 20 minutes, scoop curds out and drain in cheese cloth lined collander, cheese baskets or a musiln bag
let drain for about an hour, depending on how wet or dry you like it.
the twist?
well, you can add some lemon zest for flavor, or italian herbs, or honey, it's even really good with jam on toast or a bagel.
my twist?
I had all this extra whey (which i will feed to the dog btw, since we don't have any pigs in the neighborhood), so i decided to cut up some fresh lasagna noodles into strips and cook it in the whey and remaining curd.
just bring it back to a boil (careful of boil over, it will foam)
and boil your pasta!
creates amazing favor, i even added a few hot pepper flakes for a little kick
And serve!
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