Creamy homemade ricotta
Making creamy homemade ricotta cheese is incredibly easy and only requires 3 ingredients. To achieve the most creamy ricotta cheese, all you need is whole milk, lemon juice and salt.
Servings: 6
Ingredients
- 1 gallon whole milk 3L
- 2 tbsp lemon juice or white vinegar
- 1 tsp kosher sea salt
Instructions
- In a heavy based pot add the milk and salt. Turn the heat to low - medium and bring the milk to a temperature of 175 - 180°F or 80 - 85°C. Do not bring the milk to a rapid boil or the milk will burn and the ricotta will be rubbery. As the milk heats up, gently stir with a wooden spoon in a figure 8 motion.
- Once the milk is heated, add the lemon juice or vinegar. Stir through the acid with a wooden spoon, only stirring through twice. Turn the heat off, pop the lid on and leave to sit untouched for 20 - 30 minutes or until the curds have formed.
- While the milks sits, line a fine mesh strainer with a cheesecloth. Using a slotted spoon, seperate the curds from the whey and place into the cheesecloth. Leave to strain for 20 minutes. Serve the ricotta while warm or store in an airtight jar or Tupperware in the fridge for up to 5 days.
- Store the whey in a sterilised jar in the fridge.
