I would never use our precious raw milk to make this. Besides, we ran out of our gallon last night. We'll need to up our order if I keep making yogurt.
So I went to the store this morning and walked past the ricotta cooler. Non-organic was on sale for 4.99 for a 16 oz container. I kept walking to the milk cooler and picked up a half gallon of Organic Valley whole milk which with my coupon cost me 2.69.
I heated the whole amount to 180 F.
I poured in 1/4 cup white vinegar, took it off the heat and let it sit for a few minutes. The curds separate from the whey.
I then ladled it into a cheesecloth covered colander.
Then I tied it up to drip for about 2 hours while I picked up Sahara from school and got all the rest of my ingredients ready for spanikopita.
This made me about 13 ounces which is 1 ounce more than my recipe called for. I've never been one to measure exact amounts anyway.
Lydia decided (again) that she doesn't need afternoon naps anymore so she helped me make a mess of the phyllo dough. Our dinner guests will appreciate the funky looking, yet delicious dish we created, knowing that a 2 year old helped.
There are plenty of homemade ricotta instructions on the web if you are so inclined to do more research.
