Making Ricotta Cheese
Home made ricotta cheese not only tastes fresher, it is easy to make and you can control how creamy you want your Ricotta to be. Follow this simple recipe to make your own ricotta with just a few ingredients.
Ingredients
- 1.8 liter whole full fat milk not UHT
- 200 ml pouring cream
- 3 tablespoon lemon juice
- 1 teaspoon salt
Instructions
- Pour the milk and cream in a large pot and place on medium heat.
- Bring the milk slowly to a simmer, not higher than 90 degrees, the milk should be foamy.
- Add the lemon juice and salt, stir gently to combine.
- Keep the milk at around 90 degrees for another 5 minutes without stirring.
- The milk should have separated by now. Remove the pot from the heat and let sit for another 10 minutes.
- Set a strainer over a bowl and line the strainer with cheese cloth.
- Scoop the the curd out of the pot and into the strainer, let sit for another 10 to 15 minutes.
- For soft ricotta strain no longer than 10 minutes. For fillings and firmer ricotta strain up to 30 minutes.
- You should be left with around 420 grams of Ricotta cheese.
Notes
AS A NOTE: The yield was 420g (14oz) of fresh cheese. You can keep it in the fridge for up to a week. Alternatively freeze the ricotta for up to a month.
Tried this recipe?Tag @between2kitchens or hashtag #between2kitchens