Homemade Cheese

This was a really fun kitchen experiment. I am trying my hand at making my first lasagna tomorrow, and Ricotta cheese is really hard to find here sometimes, so I looked for some recipes and voila.

Basic milk, salt and vinegar with cheesecloth and a few hours later....cheese.....how cool is that!!

Here are some images of the steps it took.

Plain milk, 1 gallon, with a pinch of salt, bring it just to a boil, about 195 degrees

Then add 1/4 cup vinegar or lemon juice, stir, and let stand for around 10 minutes, enough time to see curds form.

Pour contents of pot over strainer lined with cheesecloth. Catch the whey in a container if you choose, to cook with or drink...
Leave sitting for an hour or two

Finished product is perfect for lasagna, spreading on crackers or to just eat on its own. Add your own herbs and spices to make it taste all your own.
Keep in an airtight container or wrapped in plastic wrap for up to a week...