Homemade ricotta is so dreamy and can be made right in your very own kitchen and costs less than store bought, too. 

Ingredients:

2 gallons fresh whey or 2 gallons of whole milk

You can add some whole milk with the whey to yield more cheese, but not necessary or just use whole milk without the whey.

½ cup distilled white vinegar

Cheese salt, kosher or non-iodized salt

Flour sack, towel, cheesecloth, or paper coffee filters

What to do:

If using both whey and milk, combine the two. Using milk isn’t necessary but does substantially increase yield.

Gently heat whey/milk to 195°F. C.  Stir constantly and watch the temperature carefully.

Remove whey from heat and stir in vinegar. The whey will begin to curdle and some of the curd will rise to the top.

Place a colander in the sink and use your flour sack, towel, cheesecloth, or paper coffee filters in the colander. Gently pour or spoon the mixture into the coffee filter and allow the whey to drain away. Pour carefully, as much of the curd will likely settle on the bottom of the pot.

Once the pot is empty, continue to drain ricotta. One hour is generally sufficient for a soft ricotta. Six or more hours may be needed for a firmer ricotta.

Mix the ricotta with salt, to taste.

There you did it!!! Homemade yummy ricotta!