"Boil 3 liters of whole milk and 3/4 cup of white wine vinegar. Stir rapidly and bring to a simmer until the whey turns yellow and the milk curdles."
"Drain over a fine, thin cloth, such as cheesecloth, opened on a draining rack. Then tie up the ends and suspend for thorough drainage."
"Once the whey stops dripping and the cheese still feels moist, the ricotta is ready. Yield 400g."
"Note: Preferably use whole milk type A (not skim milk), as the yield is higher."
"Boil 3 liters of whole milk and 3/4 cup of white wine vinegar. Stir rapidly and bring to a simmer until the whey turns yellow and the milk curdles."
"Drain over a fine, thin cloth, such as cheesecloth, opened on a draining rack. Then tie up the ends and suspend for thorough drainage."
"Once the whey stops dripping and the cheese still feels moist, the ricotta is ready. Yield 400g."
"Note: Preferably use whole milk type A (not skim milk), as the yield is higher."
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