Homemade Ricotta

Name: Homemade Ricotta
Prep time: 5 min
Cook time: 15 min
Total time: 5 min
Yield: 4
Ingredients: milk; lemon juice; white vinegar; salt

5 mins prepServes 4

Fresh ricotta is easy to make and serves as a great base for breakfast and lunch options, like toast with fruit and honey or roasted tomato crostini. The process involves heating milk, adding lemon juice and vinegar, and allowing the whey to separate from the curds for a delicious homemade cheese.

4 servings

What you need

3 tbsp lemon juice

⅛ gal milk

2 tbsp white vinegar

1 tsp salt

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Instructions

1: Add milk and salt to a large pot and heat to 195°F over medium heat, stirring constantly to prevent the milk from scorching.

2: Once milk is at the correct temperature, turn off the heat and slowly add the lemon juice and vinegar.

3: Stir lightly to combine.

4: Let the pot sit undisturbed for 10 minutes to allow the whey to separate from the curdles.

5: Transfer the ricotta to a cheesecloth lined strainer and allow whey to strain off to desired consistency.

6: Store in an airtight container for up to a week.

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Homemade Ricotta

What you need

Instructions

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