Homemade Ricotta

Directions

1. 1
   Heat up the 1/2 gallon whole milk in a large skillet or ceramic cast iron dish like a Le Crueset. Heat until 180 degrees using a candy thermometer or an instant read thermometer. You can also note when the milk is about to heat to about boiling (heavy simmering).
2. 2
   Once the temperature hits 180 degrees remove from heat and add the lemon juice and vinegar. Stir for 30 seconds.
3. 3
   Add the salt and stir for another 30 seconds.
4. 4
   Cover with a clean towel for one hour.
5. 5
   Strain through 2 layers of cheesecloth with a stainer. Tie up with a piece of string. Squeeze out the excess liquid for 30 minutes and it is done!