Ingredients:
2.5 tbsp lemon juice (1 large lemon)
1.5 tbsp distilled white vinegar
1 qt whole milk
½ tsp salt
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1. Squeeze one large lemon and combine 2.5 tbsp of lemon juice with vinegar in a small prep bowl.
2. Combine the milk and salt in a medium saucepan over 75% heat. Stir every 3 minutes until the milk reaches 85° C (185° F), about 11 minutes.
3. While the milk is heating, line with a cheese cloth, the inside of a small strainer set in an 8-cup measuring cup.
4. When the milk has reached temperature, remove from heat. Stir in the lemon juice and vinegar to evenly distribute the acids. The mixutre will begin to curlde immediately. Let rest 10 minutes.
5. The mixture will have separated into white curds and translucent yellow whey when adequately curdled. Gently stir at the edges to confirm separation. If there is still milky whey in the pot, add in more vinegar, 1 tbsp at a time, and let sit 5 minutes more until the curds separate.
6. Carefully pour the mixture into the prepared strainer and let it drain for 10 minutes in to the measuring cup (less time for a more moist ricotta and more time for a thicker ricotta).
7. Transfer strained ricotta to airtight container, refrigerate for up to 5 days.
Notes:
Makes about 1 cup of ricotta cheese.
Use excess whey to make bread, add to soups, shakes, etc.