I had heard that it’s easy to make homemade ricotta cheese, so when I ended up stuck with two extra gallons of milk due to a grocery delivery mishap, the time to try it had arrived.
It was easy. I slowly heated a gallon of milk close to boiling (200 degrees F). I used 1% milk, but afraid it wouldn’t work right with low-fat milk, I replaced one cup of it with half and half. Once it hit the right temperature, I took it off the heat and stirred in 3/4 cups of white distilled vinegar and a little salt.
I let it sit for about 15 minutes, and thick curds formed. I strained it through a pillowcase-lined colander and let it drain for about 30 minutes. (The whey that drains out can be used in baking recipes.)
For Meatless Monday, I made a quick sauce using the ricotta, some leftover broccoli, diced tomatoes, and garlic, and I served it with whole wheat pasta. (I loosely based it on this recipe: Broccoli ricotta pasta.)
Later in the week, I am going to use the rest of the homemade ricotta in a baked ziti dish.
Just one extra gallon of milk to use up. Maybe homemade ice cream?