Try making your own ricotta cheese at home! It’s quick, easy, inexpensive, and so much fresher than most store-bought ricotta.
Preparation:
Cook:
Level: Easy
Serves: 1
Ingredients
- 4 cups, 3 tbsp, 1-⅞ tsp, ¼ pinches Whole milk (whole milk)
- 1 pinch Salt
- 2 tablespoons Fresh lemon juice or vinegar
Preparation
Put the milk and a good pinch of salt in a saucepan. Heat on the stove over high heat (watch the milk as it can boil over and make a huge mess).
As soon as the milk begins to boil, turn off the heat, then add lemon juice or vinegar. Gently stir the milk; you should start to see the curd separate from the water. Set the jar aside and leave it for about 15 minutes.
Put a sieve over a large bowl, then put a layer of cheesecloth over this sieve. Strain the cheese curds, then let the ricotta dry on the cheesecloth. I recommend between 30 and 60 minutes. The longer you leave the cheese, the drier the consistency will be.
From there, put the ricotta cheese in a container and then store it in the refrigerator.
