Homemade Ricotta Cheese

Name: Homemade Ricotta Cheese
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 0.5
Ingredients: 4.2 cups whole/heavy milk (1 litre); 3 tablespoons lemon juice (or white vinegar or combination); ½-¾ teaspoon salt

Prep 10 min Cook 15 min Serves 0 Source

Ingredients

4.2 cups whole/heavy milk (1 litre)
3 tablespoons lemon juice (or white vinegar or combination)
½-¾ teaspoon salt

Steps

1
Line a colander with cheesecloth or if you have a ricotta basket you can use that.
2
In a medium saucepan heat the milk and salt until it reaches a temperature of 185F/85C, remove the pot from the heat and add the lemon juice, stir to combine, then cover and let sit for 15-20 minutes.
3
With a slotted spoon carefully transfer the curds (ricotta) into the prepared colander or basket, place over a bowl to catch any liquid. The consistency of the ricotta will depend on the amount of time you leave the ricotta to drain. I let mine sit for a couple of hours and it was creamy and perfect for us. You may want to go less time for a wetter ricotta. Use immediately or store in the fridge for later use. Enjoy!