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This is wonderful and easy to make.You can also use white vinegar instead of the lemon juice.I doubled the recipe and I used whole milk .This is much creamier that store bought . Thank you for sharing this excellent recipe
I am not going to give any stars yet as this didn't work well for me but it may be my fault. I used 1 gallon of powdered milk (reconstituted) and it made a very paltry amout of ricotta about 1 cup. I am going to try again with whole milk and see if that makes a difference. That 1 cup was very good though.
Just made this using a gallon of 2% milk and 8 T. of lemon juice. Great recipe, fast and easy. Cheese seems to have a lemony taste to it, but that could be because I didn't let it set for the mellowing process. With the dish i made the cheese for the lemon flavor will work fine. Also my gallon of 2% only made 2 cups of cheese, maybe whole milk produces more curds.
OHHHH did I ever NEED this! I am on my way back to living in Morocco in 4 months and hate to live without ricotta. THANK YOU!!
Just what I was looking for
I added some salt and made this in a larger quantity--used three quarts of milk and cooked it to a slightly higher temperature (200). This is good ricotta--and the whey (the liquid which drips out of the cheese)is great for use in bread baking. I must say, however, that one does not get a yield of two cups of cheese from one quart of milk.