Homemade Ricotta Cheese
This quick and easy ricotta is a delicious addition to sweet or savory dishes.
Equipment
- 1 colander
- cheese cloth
- large pot
- wooden spoon
- Thermometer
Ingredients
- 2 Litres Whole milk (full fat)
- ½ tsp salt
- 3 tbsp lemon juice (freshly squeezed) or distilled white vinegar
Instructions
- In a large heavy bottomed pot, heat the milk over medium heat.
- Add the salt and stir occasionally with a Wooden spoon. Do not let the milk scorch.
- Heat the milk to 185° F.
- If you do not have a thermometer, watch the milk for tiny bubbles that form around the edge of the pot. The milk should be steaming and there should be a slight thin film. This can take up to 20 minutes to get to this stage.
- Reduce the heat to low and add your acid (lemon juice or vinegar)
- Slowly stir the mixture for a couple of minutes, you should see the curds forming (this is the ricotta). The curds will separate from the whey (yellowish liquid).
- Remove the pot from the heat and cover. Let sit for 20 minutes
- While it is sitting, prepare your colander and cheesecloth. Dampen the cheesecloth then fold the it so that it covers the inside of the colander and has about 3-4 layers. Place the colander over a bowl. Do not use any reactive materials. Wooden spoons and glass or plastic bowls are best.
- After the ricotta has sat for 20 minutes begin ladelling it into the prepared cheesecloth lined colander.
- The consistency (creaminess) of the ricotta is dependent on how long you let the ricotta drain. For a creamier ricotta let it sit for only 3 or 4 minutes; for a drier ricotta, up to 20 minutes is fine.
- Use immediately or cover and refrigerate until needed no longer than 3 days.
Notes
- Use only full fat milk
- Do not use UHT milk
- Reduce draining time for creamier ricotta
- Use within 3 days
- Ricotta can be frozen