Homemade ricotta cheese

This recipe comes from the book, "Homemade Cheese" by Janel Hurst

This recipe is for a whole-milk ricotta which originates from Italy. It is rich and creamy. Since this cheese keeps in the refrigerator for one week, I usually will usually cut the recipe down 1/2. Ricotta is used in lasagna and other pasta dishes. Add a sweeter to make a perfect filling for crepes.

Ingredients:

1 gallon whole cow milk

1/2 cup apple-cider vinegar

1 Tbl non-iodized salt

Place milk in a large cooking pot over medium-low heat. Stir often to avoid any scorching. Bring the milk up to 190 degrees and remove from heat. Stir and add the vinegar. Tiny bits of curd will form. Pour the curds into a cheesecloth lined colander. Drain for about 30 minutes. Add the salt, working it gently into the curds. If you want a creamier texture, stir in 2-3 tablespoons of cream.