First Try

So I started with one of Deborah's recipes

Method Two: (Yields About 3 1/2 Cups)


1 Gallon Whole Pasteurized Milk


1/3 Cup White Distilled Vinegar


1 Teaspoon Salt


Heat the milk in a heavy, non-reactive pot until it reaches 185 degrees F. Remove from the heat and add the vinegar and salt. Stir gently just to mix. The curds will begin to form immediately. Cover the pot and let sit for 2 hours to allow the curds to fully develop. Line a colander with two layers of cheesecloth, and pour the mixture into it. Let the cheese drain for one to two hours depending on how dry you want your ricotta cheese to be. Store the ricotta in an airtight container in the refrigerator for up to 1 week.

and all was very simple, I'm just not very excited by results. I used full cream milk but cheese wasnt very creamy, and it was a little sour...HOWEVER, I may have let the milk temp get a little high, and my proportions may be a little off as I don't have measuring things (back to Crate & Barrel again on Monday). The first batch is now draining in a colander at home and I am on my way to buy citric acid to try a different version. This is a picture just after the vinegar and salt were added to milk. It would probably be OK to use this batch in lasagna, but not on fresh mango - my favorite!