Homemade Ricotta Cheese

Name: Homemade Ricotta Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 0
Ingredients: 1/2 gal whole milk; 1/4 c fresh lemon juice; 1/2 tsp salt; jars to put it in; cheese cloth; strainer; electronic food thermometer

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By Kim Novosel
@NoSuchCreature

I discovered Ricotta is really easy to make. Especially when you mess up a yogurt batch before hand. Enjoy!

Rating:

★★★★★ 2 votes5

Comments:

7 Comments

Prep:

10 Min

Cook:

30 Min

Ingredients

1/2 gal

whole milk
1/4 c

fresh lemon juice
1/2 tsp

salt
·

jars to put it in
·

cheese cloth
·

strainer
·

electronic food thermometer
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How to Make Homemade Ricotta Cheese

Step-by-Step

In a non-reactive pot heat the milk and salt on medium heat, stirring constantly, until the milk reaches 180 degrees.
Remove the milk from heat when it reaches 180.
Pour in lemon juice slowly and gently stir.
Let set for 5 minutes. After the curds should have separated from the whey. If the curds have not separated, keep adding a teaspoon of lemon juice and waiting for 5 minutes until they have.
Let the curds set for 40 minutes.
Line the strainer with your cheese cloth. Pour the curds and whey into the strainer to separate. Once drained, the whey can be used in cakes and baking, the curds is your Ricotta!
Store the Ricotta in jars in the fridge for up to a week. Enjoy!

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About Homemade Ricotta Cheese

Course/Dish: Other Breakfast Other Snacks Spreads

Other Tag: Healthy

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