Homemade Ricotta Cheese

I was on the phone with my BFF the other day and said to her "I am making cheese". The phone went dead silent and then she said "you are MAKING cheese?" Yes indeed, I made cheese and it was so easy. You need all of three ingredients and a couple of hours to produce ricotta with no stabalizers, gumming agents or preservatives. It is dead simple and the outcome is delish.

Ricotta Cheese

9 C whole milk
1/2 t salt
3 T lemon juice or white vinegar

Add milk to a large pot and set over a high flame. Heat until the milk reaches a rolling boil, stirring occassionally to prevent scorching. When the milk reaches a boil, take it off the heat and add lemon juice. Stir to combine. Let the mix sit for two minutes. Stir to seperate the curds from the whey (you will see it happening as you stir).

Pour the mixture into a strainer that has been lined with three layers of cheese cloth or a fine cotton tea towel which has been set over a large bowl. Cover the cheese and let strain for one hour. If the cheese is still too wet, wring gently inside the cheese cloth/tea towel. Discard whey. Place cheese in a storage container and refrigerate.



Julie Anne Leggett said...

BTW, I used the ricotta in Ricotta Blueberry Pancakes and on top of pasta. Both were yummy.

Cynthia said...

I clicked your name from your comment on my blog, and landed here. Thank you for your kind comments. This cheese reminds me of the time my mama made cottage cheese...very similar recipe. She hung it in cheese cloth for a couple or three days, and it was done! I've enjoyed reading your blog and recipes!

Deb said...

How much cheese does this make, and what can be done with the whey?

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