Fresh Homemade Ricotta Cheese

KathyP53's Note:

I found this recipe in Food and Wine Magazine. It really is wonderful! It's easy too!

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 2 quarts whole milk
• 3 tablespoons fresh lemon juice
• salt

Directions:

1. Line a colander with moistened cheese-cloth and set it over a large bowl.
2. In a large saucepan, bring the milk to a gentle boil. Add 3 tablespoons of the lemon juice and cook over low heat; stirring gently, until curds form and rise to the surface, about 3 minutes. Remove from heat, cover and let stand for 5 minutes; the curds will firm up slightly.
3. Using a slotted spoon with small holes, gently scoop the curds into the colander; discard the liquid. Let the ricotta drain for 15 minutes, then gently lift the cheesecloth to flip the curd and let drain for 15 minutes longer. Transfer the ricotta to a bowl and season with salt.
4. Ricotta can be stored, covered, in the refrigerator for up to 3 days.
5. Serving suggestion: Spread ricotta on toasted baguette slices, top with radish slices and chopped arugula.

Reviews

[adopt a greyhound]

So easy but so good. I had 1 qt. of milk and used 2 T. lemon juice, it was so good. I tried it by itself before using in Zucchini Lasagna (Lasagne) - Low Carb. I drained it in a yogurt strainer I had rather than cheesecloth.

[Jostlori]

This is going to be a great addition to my "back to basics" collection. I used just one liter of milk and two tablespoons of lime juice. Lemons are hard to find (and expensive) here, so went with what I had. It does taste a bit "limey', but just a tad. Next time will try with white vinegar for a - hopefully - more neutral taste. Thanks, Kathy!

[Chef #201858]

Absolute perfection! I just bought 10 gallons of milk for $1 each - I'll use 1/2 of it to make more of this!