Homemade Ricotta Cheese
Makes 1 3/4 cups
Equipment
- Colander
- Cheesecloth
Ingredients
- 8 cups (1.9l) whole milk, at room temperature
- 3 tbsps (44ml) fresh lemon juice
- 1 tsp (5g) kosher salt
Instructions
- Line a colander with 4 layers of cheesecloth; set in sink.
- Bring milk and salt to a simmer in a large, heavy saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 2 - 4 minutes.
- Using a finely slotted spoon or skimmer, scoop the curds from the pan and transfer to a cheesecloth-lined colander. Let drain for approximately 5 minutes (curds will still be a little wet).
- Transfer the curds to a medium-sized bowl. Cover and chill until needed.
Notes
Can be made ahead and stored in the fridge for up to 3 days.