Homemade Ricotta Cheese Ingredients for about 2 pounds of cheese 1 gallon whole milk (homogenized or pasteurized, but not "ultra pasteurized") 2/3 cup lemon juice (from 3-3 lemons) or 2/3 cup distilled white vinegar Special Equipment — a stainless steel pot which will hold at least 6 quarts; a thermometer; a colander; a slotted spoon; a piece of butter-muslin (or cheese-cloth) for containing the ricotta as it drains Pour milk into pot. Heat to 195 degrees over a low flame, stirring occasionally to avoid scorching. Remove the milk from heat. Pour in the lemon juice or vinegar and the salt. Stir gently to combine. Then cover and let rest for 10 minutes while curds form. Test: dip your slotted spoon into the mix to check. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes. Line the colander with either butter-muslin or cheese-cloth. Then, using your slotted spoon, ladle the curds into the colander. Tie the muslin to form a bag, and hang it to drain. I tied mine to a wooden spoon, as above, and suspended it over a tall mixing bowl. Let drain for 30 minutes or longer, depending on how loose or solid you want the cheese to be. (Mine, after an hour, had a solid but still very creamy consistency.) Eat! Or, refrigerate the cheese in an air-tight container for up to 2 weeks. For longer storage, freeze it. Note: This process for making ricotta works best if you're using whole milk, though I've had success with 2%. Just avoid skim or nonfat milk as there just isn't enough milk fat left in the milk to actually separate into curds and whey. Also avoid using ultra-high temperature (UHT) pasteurized milk, as this process changes the protein structure of the milk and prevents it from separating. Unfortunately, many organic milks are UHT pasteurized, so if organic ricotta is your aim, definitely check the carton before buying. Back to Italian Foods