Ricotta Cheese Homemade

as posted on An Iowa Mom Videos

NOTE: To make 1 ½ cup ricotta use 6 cup milk, ¼ cup white vinegar and ¾ tsp salt

6 cups whole milk or 2% (do not use UHT pasteurized)

Pour the milk into a 4-quart pot and set it over medium heat. Warm milk gradually to 200°F.  (The milk will get foamy and start to steam; remove it from heat if it starts to boil.)

Remove the milk from heat.

1/4 cup white vinegar or lemon juice

3/4 teaspoon salt (optional)

Pour in the vinegar or lemon juice and the salt. Stir gently to combine.

Let the milk sit for 10 minutes. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey — dip your slotted spoon into the mix to check.

If you still see a lot of un-separated milk, add

2 teaspoons more of vinegar or lemon juice

and wait a few more minutes.

Set a strainer over a bowl and line the strainer with cheese cloth.

Pour the curds and whey through the strainer.

Let the ricotta drain for 10 to 60 minutes according to your preference of wet/dry

NOTE: If the ricotta is dryer than you want, stir some of the whey back in and note to let it drain less time for your next batch

Fresh ricotta can be used right away or refrigerated in an airtight container for up to a week.  You can use the whey as a high protein substitute for water in soups or beverages

Note:  to make larger batch use the directions above with 1/2 gallon whole milk or 2%, 1/3 cup white vinegar or lemon juice, 1 teaspoon salt (if need more curdling use another 1 Tablespoon vinegar or lemon.)

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 by Lana Shea

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