Ricotta Cheese
Serves | Makes about 1½ cups |
Prep time | 5 minutes |
Cook time | 45 minutes |
Total time | 50 minutes |
Website | Adapted from My Tasty Kitchen blog |
Ingredients
- 4 cups milk (2% or 3%)
- 3 tablespoons fresh lemon juice
- ¼ teaspoon fine sea or kosher salt
Note
For a richer, creamier ricotta, substitute one cup of milk with 1 cup of half and half or heavy cream.
Directions
1. | In a large heavy bottom sauce pan over medium heat, heat milk until it just begins to simmer around the edges (do not let it boil). The temperature on a thermometer would be 190F |
2. | Remove pan from heat right away, add lemon juice and stir once or twice. Allow to stand for 5 minutes. |
3. | Meanwhile line a colander or strainer with 3 layers of cheesecloth. |
4. | In a sink, pour the cheese/whey mixture into the cheesecloth lined strainer. Allow to sit anywhere from 30 minutes to 2 hours. The longer you wait, the firmer your ricotta will be. |