homemade cheese

I made fresh ricotta yesterday. I think I am in love, and I might just go and make my own cheeses from now on.

It was insanely easy.

Scald 2qts. of milk
remove from heat and add 1/2 cup of distilled vinegar.
Let sit, drain the whey.
Its ready to enjoy.

The recipe I used said that if it doesnt turn to curds and whey right away to add more vinegar. I had absolutely no need for this. It turned almost instantly. Don't stir more than one or two times when you add the vinegar, it messes up the curds.
I suggest scalding the milk with a bit of flavor. This time I did spring garlic. The flavor was a little delicate for garlic.
I put the ricotta in some manicotti, which I make all the time. My husband said it was the best ever.
But I have some new ideas on tap. A lavender ricotta to make cheesecake with and a basil one for salads.