1 gallon cows milk whatever you have. Preferably expired but not gone wrong.
¾ cup vinegar or lemon juice (possible won't need it if your milk is gone far enough)
1 cup sour cream
1 teaspoon salt (optional)
1 pan to hold milk
A thermometer (optional. Just don't let it boil)
1 fine mesh strainer or cheese cloth or a clean flour sack or pillowcase.
Put milk into a pan and turn on the heat to low or mark 2½. Let it sit for about 30 minutes don't stir too much and don't let it boil. So you have to watch it. If it starts to separate right away you won't need the vinegar or lemon juice. Let it sit with the heat off and covered about an hour more if it has separated. If it didn't separate add the vinegar when the temperature is homabnout 120° then let it sit for another minute, then strain away the whey through the cloth /strainer let sit covered for a while about 30 minutes. Save the whey. It's good for other cooking. Then add 1 teaspoon salt and about 1 cup of sour cream to the cheese curds and mix gently.
I get 24 oz of ricotta cheese from 1 gallon of milk. And I get 3 quarts whey.
The reason this cheese is called rag cheese is because it was often hung on the fence or clothesline in a rag to drain dry.
Right away it started to separate
Scooping the ricotta out
Getting the water out.
With the cream and salt ready for the icebox. Aka refrigerator.
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