This is probably a good time to make a confession; I don’t eat cheese. Yeah, I know. So why am I making homemade ricotta? Well, I like the idea of making cheese, and I have other cheese-eating people in the house. Plus this is so super easy that it doubles as a “fun project” for the kids. Emphasis on “for the kids”, not the person who has to clean up after said fun.
You’ll need whole milk for this one, preferably not ultra pasteurized. Vinegar or lemon juice will both work well, and if you don’t have cheesecloth or a nut milk bag, use a fine mesh strainer for the final step. That’s what I did. A kitchen thermometer also helps a lot.
2 cups whole milk
2 TB lemon juice
Pinch of salt
1- Gently simmer milk until it reaches 165 F or is barely starting to bubble on the sides.
2- Add lemon juice and stir it in.
3- Add a very tiny pinch of salt.
4- Remove from heat and let stand until cheese curds form.
5- After around 30 minutes, pour mixture into strainer or cheesecloth with a bowl underneath.
6- Let stand until whey has strained out of ricotta. Save whey for another recipe.
7- There you have it; easy homemade ricotta cheese that will keep very well in the fridge for a couple of days.
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