Homemade ricotta is always a good idea 😋✨ . ▪️1/3 Cup Lemon Juice▪️1/4 Cup Distilled White Vinegar▪️1 Gallon Pasteurized (Not Ultrapasteurized) Whole Milk ▪️2 tsp Salt▪️1 Cheesecloth▪️ . 1️⃣ Combine the lemon juice and white vinegar and set aside; line a colander with a triple layer of cheese cloth 2️⃣ Heat the milk and salt on high, stirring consistently to prevent burning, until temperature reads 185°F 3️⃣ Remove from the heat and slowly stir in the lemon juice and white vinegar mixture; let sit undisturbed for ~7 minutes until the solid curds separate from the translucent whey (if the curds don’t separate and there is still milky whey in the pot, mix in 1 additional Tbs of vinegar and gently stir; let sit for 3 more minutes and repeat if needed - I added 2 Tbs of additional vinegar until my curds separated) 4️⃣ Pour the mixture into the cheese cloth lined colander and let sit drain for about 8 minutes until the edges are dry, but the center is still very moist 5️⃣ Transfer into a bowl and stir well making sure to break up the curds and incorporate the whey; refrigerate for 2 hours 6️⃣ Serve with olive oil, salt and pepper on top and eat with fresh bread and crackers - enjoy! . ⏲30 minute prep time + 2 hour fridge time
