Here are simple instructions for making your own ricotta. I started checking the ingredients on the ricotta I was buying and discovered that they all contain xanthum gum or guar gum. Yipes! It’s easy and SO delicious. Give it a shot and let me know how yours turns out!
1/2 gallon whole milk
1 tsp. citric acid OR 1-2 T. of white vinegar
Salt (if desired)
Put your milk into a stainless steel pot. Add your citric acid or vinegar.
Once it reaches that temp, take it off the heat and put a lid on it. Let it sit for about 10 minutes. This allows the curds to separate from the whey. Line a strainer with a lot of cheese cloth (I use clean, cheap, throw-away clothes!) and ladle your curds and whey into the cloth.
Let it strain for about a half an hour to an hour, depending on how moist or “dry” you want your cheese. This makes about 3/4 c. of ricotta. NOTE – If you don’t have enough curds, you can simply add more citric acid (a little at a time) or vinegar to your hot milk until you really see those curds forming! Good luck!