Homemade Ricotta

Steps

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1. 1
   Pour half a gallon of whole milk into a heavy-bottomed pot and heat over medium heat to about 190°F. Stir the bottom of the pot constantly with a wooden spoon to prevent scorching. The milk is ready when small bubbles begin forming around the edges.
   ▶ ≈1:23
2. 2
   Once the milk reaches temperature, turn off the heat. Add one teaspoon of salt and then pour in the distilled white vinegar. Stir gently in a figure-eight motion several times—you'll immediately see the whey and curds beginning to separate.
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3. 3
   Let the mixture sit for 10 minutes to allow the curds to fully coagulate. Meanwhile, prepare a sieve or fine-mesh strainer lined with cheesecloth placed over a bowl or pot, ensuring the bottom of the sieve does not touch the liquid.
   ▶ ≈3:29
4. 4
   Pour the curds and whey through the cheesecloth-lined sieve and let drain for about 15 minutes. Draining time can range from 10 minutes to a couple of hours depending on desired texture—longer draining yields a drier product.
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5. 5
   Transfer the drained ricotta to a food processor, reserving about half a cup of whey. Pulse gently until you reach your desired texture, adding small amounts of reserved whey if needed for creaminess. Avoid over-mixing.
   ▶ ≈6:10
6. 6
   The fresh ricotta is now ready to serve. Enjoy immediately or store in a covered container in the refrigerator for up to 3 days. Adjust texture with reserved whey if it dries out—just add a small amount and stir to restore creaminess.
   ▶ ≈7:42