Author: Susan Murray, www.awomancooksinasheville,com
4tbsplemon juice or vinegar
Line a colander or sieve with cheesecloth or a paper towel and place over a large bowl or in the sink.
Place milk in large sauce pan and heat over medium heat until the milk is bubbling around the edges. Add the vinegar or lemon juice and salt and stir gently until desired temperature is reached: 155 degrees for soft curds, 160 degrees for slightly firmer curds and 165 degrees for firm curds.
Remove pan from heat and pour curds into the prepared colander or sieve. Allow to drain for at least 30 minutes or until ricotta has the firmness and thickness you are looking for.
Taste and add salt if needed.
The Ricotta is ready to use immediately or can be refrigerated for up to a week.
Note: To prepare in the microwave, place the milk, acid and salt in a microwaveable bowl. Heat 4-6 minutes until it is bubbling around the edges. Remove and stir. Continue cooking at 30 second intervals until you have the finish you are looking for.
Thank you for trying my recipe - enjoy!
Susan Murray, awomancooksinasheville.com