Homemade Ricotta Cheese (crock Pot)

Total Time: 7 hrs 5 mins Preparation Time: 5 mins Cook Time: 7 hrs

Ingredients

• 1/2 gallon milk
• 4 tablespoons vinegar or 4 tablespoons fresh lemon juice or 4 tablespoons champagne vinegar or 4 tablespoons wine vinegar

Recipe

• 1 combine the milk and acid ( vinegar, lemon juice, champagne vinegar, or wine vinegar) in the crockpot and heat on low until temperature reaches 180 degrees f. (at 7,000 feet or above, bring it to 172 degrees f.) if heating on a stove top use a heavy pan and very low heat. it takes about 30 minutes. (do not try to hurry this process; the milk might scorch on the bottom of the pan and you'll have brown specs in the cheese.).
• 2 once the temperature has reached 180 degrees, remove from heat, cover and seet aside in a warm place (80 - 100 degrees f) for about six hours. the cheese is ready to strain when a solid curd has formed.
• 3 strain through several layers of dampened cheese cloth or a fine metal strainer; discaring the whey (the watery residue).