Photo and recipe courtesy of All Our Fingers in the Pie
It seems like everywhere we look, cooks are trying their hand at homemade cheese. Some recipes are so simple, like this ricotta, that they make you wonder why you’d ever shell out top dollar for fresh gourmet cheese again! If you want something a bit fancier, mix in some chopped herbs or spices after draining the cheese. Crumble on your favorite pasta or pizza and pat yourself on the back for truly making a meal out of scratch!
Ingredients
- 2 litres of whole milk
- 2 T (30 ml) white vinegar
Directions
- Bring the milk to just scalding temperature and turn off the heat. Stir in the vinegar.
- Put the lid on and let it sit for an hour.
- Carefully strain the clotted milk through a cheesecloth lined strainer. If you like it dry, pop it in the fridge and let it sit overnight in the strainer. The whey can be used for other cooking, such as soups and sauces.