To make this soft cheese pour 2 cups of whole milk in a large, microwave-safe dish. I use a Pyrex baking dish. Add 2 tablespoons of white vinegar to the milk along with 1/4 teaspoon of salt. More or less salt can be added based on sodium dietary requirements. Place the dish in the microwave and cook on full power for three to five minutes - watch for the edges of the mixture to bubble. Remove the dish from the microwave and stir the liquid until the solids separate from the whey (clear liquid). Strain the mixture in a paper towel lined colander or through cheesecloth. Let the whey drain for a minute or two. Refrigerate for four to five days.
That's it. And with BPH-free milk just $1.69 at Aldi, it's less expensive to make ricotta from scratch than buy a pound. Best of all, you know the ingredients that go into the cheese. Enjoy!
