Handcrafted, Fresh Ricotta Cheese
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- 8 c
- whole milk
- 3 Tbsp
- lemon juice, freshly squeezed
- 1 1/2 tsp
- kosher salt
1Line a free-standing sieve or colander with four layers of cheesecloth. Place in sink.
2In a heavy saucepan, bring milk and salt to a simmer over medium-high heat.
3Stir in fresh lemon juice. Lower heat slightly and gently stir until curds begin to form; about 1 to 3 minutes--- no more than 5. Remove pan from heat.
4Using a slotted spoon or a handheld sieve, transfer curds to prepared colander. Let drain for ONLY one minute.
5Transfer the fresh ricotta to a medium-sized bowl. Cheese can be served warm, or chilled! Covered, the ricotta will last in refrigerator for up to 2 days. Enjoy!