Homemade Ricotta
Homemade Ricotta
AuthorJulie
In a large, heavy saucepan, heat the milk (and cream, if you're using it) and salt over medium-high heat until it's steaming - if you have a thermometer, it should read 190F. Stir it occasionally to keep it from scorching on the bottom.
Remove the pot from the heat and gently stir in the lemon juice, only stirring a couple times. Let it sit undisturbed for 5-10 minutes. If it doesn't separate, add some more lemon juice, or even a couple tablespoons of vinegar.
Set a fine sieve (lined with cheesecloth, if you like, but I don't find it necessary) over a bowl and strain the curds and whey. Let it sit for awhile - the longer it drains, the drier it will be. Place a plate on top of it if you want to press out as much whey as possible.
Ingredients
Directions
In a large, heavy saucepan, heat the milk (and cream, if you're using it) and salt over medium-high heat until it's steaming - if you have a thermometer, it should read 190F. Stir it occasionally to keep it from scorching on the bottom.
Remove the pot from the heat and gently stir in the lemon juice, only stirring a couple times. Let it sit undisturbed for 5-10 minutes. If it doesn't separate, add some more lemon juice, or even a couple tablespoons of vinegar.
Set a fine sieve (lined with cheesecloth, if you like, but I don't find it necessary) over a bowl and strain the curds and whey. Let it sit for awhile - the longer it drains, the drier it will be. Place a plate on top of it if you want to press out as much whey as possible.
