There are a number of reasons to give making your own ricotta a try. For one, it's easy - there are only a few steps, including heating, stirring and draining! The only new piece of "equipment" you really need is a cheese cloth or muslin fabric. But, the most convincing arguments are that homemade ricotta tastes a lot better and is significantly less expensive.
Method adapted from Canadian Living.
8 c. whole milk
1/2 tsp. salt
5 tbsp. white vinegar
Heat the milk in a large pot over medium heat. Cover with a lid, but stir every 2 minutes with a stainless steel spoon to prevent the bottom from burning. Bring the milk to an almost boil (90 C if you happen to have a candy thermometer), which will take about 20 minutes. Remove from the heat, add the vinegar and gently swirl around 3 times. Set aside for 20 minutes to separate.
Fold the cheese cloth or muslin in two and place in a colander. Rinse with boiling water. Slowly and gently pour the curds and whey through the cloth (it will be mostly whey - the greenish liquid - at first). Allow the curds to drain for 30 minutes before using or transferring to a container and refrigerating. Alternatively, you can speed up the draining time by twisting the fabric at the top and squeezing, being carefully not to burn yourself as it will be very hot.
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