Ricotta Cheese

Lightly dampen a thin tea towel, line a colander, and set in the sink. (If you are going to use the whey, put it over a large bowl).

In a large saucepan over medium heat, heat milk and salt to 187 degrees. Stir frequently with a rubber spatula to prevent scorching. Adjust heat as needed and don't let boil.

Remove pot from heat and gently stir in lemon juice and vinegar. Keep stirring until the mixture starts to curdle.

Let rest, without stirring, until the mixture fully separates into solid curds and translucent whey, about 10 minutes. If curds do not fully separate and the whey looks milky, stir in 1 tablespoon of vinegar and let sit 3 minutes longer. Repeat this process until the curds separate fully.

Pour mixture into prepared colander. Let rest, without moving, until whey has drained from edges of cheese but center is still moist, about 10 minutes.

Without squeezing, pick up the towel and transfer to large bowl. Dump the cheese and whey out into the bowl or container.

Stir well to break up large curds and incorporate whey. Refrigerate until cold, about 2 hours, and up to 5 days. Stir ricotta before using.

Sous vide:
This method guarantees an even temperature, no scorching and no babysitting. In addition to your circulator and thermometer, you will need a heat safe, marked container with a lid that holds 4 quarts with room at the top to allow for stirring. Drill a small hole in the center of the lid for the thermometer.

Set your circulator to 190 degrees F. Pour your milk into the container and stir in the salt. Put the lid on.

Lower the milk into the circulator and put the thermometer through the hole in the lid. Cover the container and the circulator with a towel or foil to hold the heat in.

Lightly dampen a thin tea towel, line a colander, and set in the sink. (If you are going to use the whey, put it over a large bowl).

When the temperature reaches 187 degrees, carefully remove the milk and stir in the lemon juice and vinegar.

Let rest, without stirring, until the mixture fully separates into solid curds and translucent whey, about 10 minutes. If curds do not fully separate and the whey looks milky, stir in 1 tablespoon of vinegar and let sit 3 minutes longer. Repeat this process until the curds separate fully.

Pour mixture into prepared colander. Let rest, without moving, until whey has drained from edges of cheese but center is still moist, about 10 minutes.

Without squeezing, pick up the towel and transfer to large bowl. Dump the cheese and whey out into the bowl.

Stir well to break up large curds and incorporate whey. Refrigerate until cold, about 2 hours, and up to 5 days. Stir ricotta before using.