Fresh ricotta


Makes about 2 cups


Line a sieve with 4 layers of cheesecloth and place over a large bowl.

Rinse a large saucepan with cold water, and then add:

8 cups whole milk (not ultra-pasteurized)

Slowly heat the milk to 200°f, watching carefully to avoid boiling over. Remove from heat and add:

⅓ cup white distilled vinegar or lemon juice

½ teaspoon sea salt

Barely stir to combine. Let the milk sit undisturbed for 10–20 minutes. The milk will separate into curds and whey. Gently spoon the curds into the cheesecloth-lined sieve and then carefully pour in the whey. Drain for 10–60 minutes. The longer the curds drain, the drier and firmer the ricotta will become. Store the ricotta in the refrigerator. Homemade ricotta will keep, refrigerated, for 2 weeks.