Ricotta Cheese

3qt	whole milk		1 qt	half & half
or
1 gal	whole milk (straight from cow, sheep, goat with cream still in it)
plus
1/4 cup	apple cider vinegar			cheese cloth
3 tbs	butter, melted		1/2 tsp	baking soda

Hint: Use stainless steel or enameled pots only for heating.

• Heat the milk to 206 degrees Fahrenheit.
• Add vinegar and stir.
  Milk will coagulate fast. Let sit for 5 minutes.
• Line a colander with wet cheese cloth and place in the sink.
• Drain the curds in the colander. Let drain for about 10 minutes.
• Place curds into a mixing bowl.
  Add the butter and the baking soda.
  Mix well.
• Store covered in the refrigerator till use or use immediately.

Makes 1 1/2 to 2 lbs.

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