Ricotta in 3 Easy Steps
Simple homemade ricotta made from just 2% milk and lemon juice, yielding about 375 grams of fresh and creamy cheese in just 20 minutes. Far cheaper and more flavourful than store-bought, with no preservatives or additives.
Ingredients
- 2 litres 8 cups or ½ gallon 2% or whole milk
- ⅓ cup lemon juice fresh or bottled
- 0-1 tsp salt
Instructions
Step One, Heat
- Pour the milk into a large pot.
- Heat over medium until a thermometer reads 200 degrees Fahrenheit.
- Turn heat off.
Step Two, Denature
- Add the lemon juice and salt (if desired).
- Set a timer for 10 minutes.
Step Three, Strain
- Line a colander with a cheesecloth, nut bag, or clean tea towel. Place over a large bowl. To make room for all the whey you can place a small bowl upside down in the large bowl to elevate the colander.
- Allow the ricotta to strain for 30 minutes.
- You can keep the whey liquid to drink, or add to smoothies or soup.
- Keep the ricotta in the fridge. Will keep for up to a week.
Notes
- Yields approximately 375g.
Nutrition
Calories: 40kcal
Servings: 6
Calories: 40kcal
