Homemade Ricotta Cheese
- Ready In:
- 12hrs 10mins
- Ingredients:
- 2
- Yields:
-
2 cups
ingredients
- 1 quart milk
- 2 tablespoons lemon juice
directions
- Put the milk over low heat, and bring to scald point (150 degrees).
- Remove from heat.
- Stir in lemon juice, and the milk will curdle.
- Let the mixture sit without refrigeration for 2-12 hours. This is the mellowing process, and it seems that the more patient you are, the mellower the cheese.
- Place 2 thickenesses of cheesecloth in a strainer.
- Place the strainer over a bowl.
- Pour the mixture into the strainer, and allow the whey to drain several hours until the curd is dry.
- Flavor as you choose. Mix with blue cheese, roquefort, peanut butter, honey, nuts, spices or eat plain.
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Reviews
-
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.
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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.
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RECIPE SUBMITTED BY
i live in rural canada. i love to cook, penpalling, hockey,music, and wwe wrestling. also am a avid fishermen as well. my grandmother who was a great cook and baker (she owned and operated a bake shop for years) was my biggest inspiration for me learning to cook and bake.