Stephanie Izard's Fresh Ricotta Cheese
- 1 gal. whole milk
- 3/4 C. distilled vinegar
- 1 tsp. salt
Over low-medium heat, in a heavy bottom pot, bring milk up to 195 degrees. Stir in vinegar and turn off heat. Let sit 15 minutes. Spoon into cheese cloth and mesh sieve. Let sit for 2 hours.
This recipe was distributed at a Whole Foods cooking class with Stephanie Izard. Visit StephanieIzard.com for more recipes from Stephanie Izard!