Ricotta Cheese from Scratch

Yield: 3 cups ricotta

Author: Kathy Schowe

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Ricotta Cheese from Scratch

ingredients:

• 4 cups  whole milk
• 2 cups heavy milk
• 3 teaspoons kosher salt
• ¼ cups fresh lemon juice preferably Meyer lemon
• 3 tablespoons tarragon vinegar or white wine vinegar

instructions:

How to cook Ricotta Cheese from Scratch

1. First dampen a double layer of cheesecloth and drape it over a colander. Set the colander over a deep bowl or large measuring cup.
2. Add milk, cream, and salt to a large deep stock pot and heat over medium heat.
3. Bring to boil, stirring occasionally. Once it begins to foam up and bowl turn off the heat.
4. Gently stir in the lemon juice and vinegar and let sit for at least 10 minutes. The mixture will separate into curds and whey.
5. Pour the mixture into the cheesecloth covered colander. Let sit for at least one hour, and longer for firmer cheese. The longer it sits and drains, the thicker the ricotta will become.
6. Remove the ricotta from the colander and use immediately or refrigerate.
7. Save the whey to use in pizza or bread dough.
8. Use as dip, in lasagna, in egg raviolis, lemon ricotta cookies, lemon-ricotta cakes!

NOTES:

Homemade ricotta cheese sounds extravagant, but it is surprisingly easy!

Created using The Recipes Generator