I really like making my own fresh cheese. Elsewhere on this blog I have a post on making eastern European Easter cheese. This recipe is an even more simple process and I have made this several times. It is amazing in your favorite manicotti recipe! Try it and see.  This recipe is from a book that I use often. It is “The Home Creamery” by Kathy Farrell-Kingsley. Another great book is “Home Cheese Making”, by Ricki Carrol. With simple pantry ingredients an emergency situation doesn’t need to be flavorless.

• 1 gallon Whole Milk
• 1/3 c White Vinegar or White Wine Vinegar
• 1 Tsp fine sea Salt

Gently heat the milk in a heavy bottom pot until it reaches 185 degrees F. Check with a thermometer. Remove from heat and add vinegar and salt. Stir gently just to mix. Cover the pot and allow to sit for two hours to let the curds develop. Don  ‘t stir or the ricotta will become grainy and not smooth.

After two hours line a colander with muslin or cheesecloth. Carefully ladle the mixture into the colander. Let the cheese drain for one or two hours depending how dry you want the cheese to be.

When the ricotta has drained, transfer to a bowl, slightly break up the cheese and place in an airtight container.

The whey produced from the separation of the curds is like liquid gold. This whey is the acidic salted kind. It can be frozen and used in soup or it can be used in bread baking. It can also be added in small amounts to animal food.