Fresh Ricotta Cheese
"This recipe is written with cows milk but it's just as good if not possibly better with goat and sheep's milk as well."
- Ready In:
- 1hr 15mins
- Ingredients:
- 3
- Yields:
-
1-2 lbs
ingredients
- 1 gallon milk
- 1 teaspoon citric acid (fresh squeezed) or 1/2 cup lemon juice (fresh squeezed)
- 1 teaspoon salt
directions
- Pour milk into a large non reactive pot. Add the acid or lemon juice and salt; stir.
- Heat the milk to 195 degrees. Stir often to avoid scorching. When curds and whey separate, turn off the heat. Allow to set undisturbed for 10 minute.
- Line a colander with a clean muslin dish towel or several layers of cheesecloth and place over a large bowl or container.
- Ladle the hot curds and whey into the cloth covered colander. Tie the cloth into the bag and hang the cheese to drain for 1 hour. Makes 1 3/4-2 lbs ricotta.
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RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
