Description
Try making your own ricotta cheese at home! It’s quick, easy, cheap and so much fresher than most ricottas you buy in the store.
Ingredients
- 4 cups, 3 tablespoons, 1-⅞ teaspoons, ¼ pinches Full Fat Milk (Whole Milk)
- 1 pinch Salt
- 2 Tablespoons Fresh Lemon Juice Or Vinegar
Preparation
Put milk and a good pinch of salt in a pot. Heat up over the stove on high heat (keep an eye on the milk as it can boil over and make a huge mess).
Just as the milk comes to a boil, turn heat off, then add lemon juice or vinegar. Give milk a gentle stir; you should start to see the curds separate from the water. Set pot aside then leave it for about 15 minutes.
Put a sieve over a large bowl, then put a layer of cheesecloth over that sieve. Strain cheese curds, then leave ricotta to dry out on the cheesecloth. I recommend anywhere between 30–60 minutes. The longer you leave the cheese, the dryer the consistency will be.
From there, put ricotta cheese in a container, then store it in the fridge.
