The most simple CHEESE recipe of life!

Hey friends, I'm finally getting around to posting this Ricotta recipe. Here it is:


Ingredients:

1 gallon of milk (You can use less if you'd like. 1 gallon = 1 lb of cheese)
1/4 cup fresh squeezed lemon juice or white vinegar
1 cheese cloth (I just use a dish towel from MEGA shoppers with larger holes than a normal towel)
1 colander

That's it!

Directions:

Pour milk into large pot and heat to 200 degrees F.
Don't have a candy thermometer? Me neither. But that's no problem. The milk should not be so hot that it boils, but should not be so cool that it doesn't slightly burn your finger when you test the temp.

When you think the milk is hot enough, pour in the 1/4 cup of lemon juice or white vinegar. If the milk doesn't instantly curdle, then your milk wasn't hot enough. This is no problem. Refill your 1/4 cup and wait until the milk is hotter. I've done this a few times and the cheese turns out just fine.

Once the cheese curdles, I turn off the heat and let it stand for 1-2 mins. Prepare your colander by lining it with the cheese cloth and placing it in the sink. Pour the pot of milk and curdles into the colander. This may take a few mins if your colander is small. Let the liquid drain and allow the cheese cloth to fill up with the curdles. Once you've successfully strained, tie the corners of your cheese cloth together and drape it over the sink. Allow the cloth to drain completely. This will take 30-60 mins. Then voila! Cheese!

At this point, I transfer the cheese into a bowl and add seasoning such as Italian, garlic salt, and basil. Then you're done!

FUN IDEA!
Zucchini wraps:
Slice Zucchini into long strips. Then grill over stove or BBQ. Place a dollop of cheese on each strip, roll, and secure with a toothpick for a mouthwatering appetizer!