INGREDIENTS

4 cups whole milk (low or non-fat milk will not work here)

¼ cup vinegar (MadHouse White Wine Vinegar or another neutral flavored vinegar)

1 tsp salt, or to taste

Materials needed: cheesecloth, thermometer, slotted spoon

Yields about one cup. Can easily be scaled up.

DIRECTIONS
In a heavy bottomed sauce pot or dutch oven, warm milk over medium heat while stirring often to prevent scorching. When the milk reaches 180 degrees, remove from heat and immediately add the vinegar and the salt. Stir for just 3 or 4 strokes and then let the mixture rest undisturbed for about 5-10 minutes. 

Lay cheesecloth over a sieve and place the sieve over a bowl. Using a wide slotted spoon, gently lift out the curds and drain in the sieve. Transferring the curds with a spoon rather than pouring and dumping out the whole mixture into the sieve helps maintain the light texture of the ricotta. 

For a very creamy ricotta, drain just 5-10 minutes. For a firm and shapeable ricotta, drain 20 minutes or even up to an hour. One of the great benefits of making ricotta yourself is having the ability to make the texture and taste just how you want. Add a squeeze of lemon, fresh herbs, or black pepper, and feel free to whip it smooth or leave it in large curds, however you prefer. 

The leftover byproduct collected in the bowl is called whey and can easily be added back into the ricotta to adjust the final texture to your exact liking. Whey is a delicious medium for cooking grains such as rice and wheatberries, is an excellent substitute for water in any baking recipes such as pizza dough or other breads, and can be used in place of stock for soups and stews. 

Ricotta stores well for up to one week. Serve on warm toast with a drizzle of honey and sprinkle of bee pollen for a luxurious treat.