This recipe makes 400G homemade Ricotta Cheese. No word of a lie, this fresh , creamy, delicious ricotta is unbelievably easy to make.
In large saucepan, bring the milk to a near boil. it shouldn't get hotter than 85 Celsius degree (185 Fahrenheit).
As soon as you see bubbles forming, remove the sauce pan from the heat. Don't let it simmer.
Add lemon juice and salt and stir gently. Take time and allow the mixture to start to curdle. Curdling happens when the liquid and solids start to separate. Watch the frothy white solids emerge from the lemony water. Go slow, be gentle, then remove from heat.
Allow it to cool for at least 1 hour to room temperature.
Set up a fine-mesh colander over a large bowl, then drape the colander with a damp tea towel or layer of cheesecloth. Pour the mixture through. Press the jelly-like curds (your ricotta) lightly to drain away as much of the liquid (whey) as possible.
Store i an airtight container in the fridge for up to 5 days.
NOTE: Distilled white vinegar can be used instead of lemon juice.
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