Homemade Ricotta Cheese - Vinegar Method

1 gallon whole milk

1/3 cup + 1 Tbs white vinegar

In a large saucepan, heat milk over moderate heat to 180°F. Remove from heat and immediately stir in the white vinegar.

Stir mixture gently until the curd begins to separate and form. Let the pan sit undisturbed until it cools to room temperature, then gently ladle the curd into a colander lined with several layers of wet cheesecloth, breaking the curd as little as possible.

When the whey is mostly drained away, gently lift the corners of the cheesecloth and tie them together with some string, and hang the cheesecloth bag from the kitchen faucet to continue draining. Do not squeeze the curds! 

Let the cheese drain, undisturbed, for about 15 more minutes, or until all dripping stops. Untie the bag and pack the fresh ricotta into airtight containers and refrigerate until use. It will last about 1 week in the refrigerator. 

Yields about 4 cups/2 pounds of ricotta.

Note:  Recipe can easily be halved. Use 3 Tbs of vinegar and 1/2 gallon of whole milk.