Prep 2 mins
Cook 30 mins
Joanna originally comes from Sicily and is the cook at my daughter's daycare. She makes wonderful wholesome food for babies through to preschoolers and most of them eat her food most of the time! This even works with UHT treated milk which means that you can make ricotta a about 1/3 to 1/4 of the usual store price!
- Mix the milk and the juice together in a saucepan.
- Heat the milk slowly stirring continuously and curd will form as the temperature increases.
- Keep heating and stirring until just short of boiling.
- Do not allow to boil.
- Line a sieve with a double layer of clean cheesecloth and pour the milk mixture through the sieve.
- The milk mixture will separate leaving ricotta cheese in the muslin and whey in the container underneath.
- Put the ricotta in the refrigerator and use within the next 48 hours.
This actually only made about 1/2 cup of cheese, but it smells and tastes great!
I tried this and only got about 1/2 cup of cheese as the result. I tried it again, this time heating the milk first and then adding the juice after it was heated. Also, it produces more cheese if you let the mixture sit in the pot for at least a day (I put it in the fridge overnight after it cooled to room temp) and then strain through cheesecloth.
Thanks a million! Will make it when I use a recipe that calls for ricotta cheese (was clueless earlier). Cannot review it as I do not know what real Ricotta cheese tastes like so won't be fair as I maybe reviewing the taste of ricotta and not your recipe. :)Fay