Yes, it’s true. YOU can make cheese in your kitchen. It’s better than store-bought ricotta. It’s homey and tasty and delish. The texture of the cheese will depend on the amount of time you let it drain, so make what you like!
1 gal whole milk
1/2 c. white vinegar
2 tsp. salt
Line the colander with 2-3 layers of cheesecloth. Set aside.
Add salt and milk to a pot.
Bring milk to a boil, stirring constantly.
When it reaches a boil, turn to low heat.
Add vinegar, and stir gently.
It should immediately separate.
If milk doesn’t curdle right away, add more vinegar, one teaspoon at a time, until it does.
Pour curds and whey into colander.
Rinse curds with cold water.
Press a little on the cloth to remove excess water.
Salt to taste (optional)
If you want soft cheese for spreads, lasagna, or casseroles, stop now. Put cheese in an airtight container, and it will keep for about a week.
If you want firmer cheese, hang cheesecloth over the sink for an hour or two and let the excess moisture drain out.