1 2.00 L whole milk
2 50.00 mL vinegar
Scald milk to 850C. Remove from heat and add vinegar. Let stand at room temperature for 5 h. Line strainer with four layers of cheesecloth then pour boiling water through cheesecloth. Drain ricotta cheese through strainer. Let drain for 1-1/4 h. Refrigerate in a covered container.
Makes 500 mL.