Rate this recipe!
| Servings |
|
Ingredients
- 8 cups whole milk 2 liters
- 1/2 tsp salt
- 3 Tbsp white vinegar or lemon juice freshly squeezed
Ingredients
|
Rate this recipe!
|
Instructions
- Line a colander (or ricotta basket if you have one) with a large piece of lightly dampened cheesecloth that has been folded over itself at least 3–4 times.
- Place the colander over a bowl. Make sure to use non-reactive materials.
- In a large heavy-based saucepan, heat the milk over medium heat.
- Add the salt and stir occasionally with a wooden spoon. Make sure the milk does not scorch. If you have a thermometer, heat to 185 degrees. If you do not have a thermometer, you need to reach a stage where there is a lot of steam, little bubbles close to the edge of the pot, and the formation of a slight film. It should take about 20 minutes to get to this stage.
- Lower the heat to low. Add the lemon juice (or vinegar in equal amount).
- Slowly agitate the mixture for 2 minutes. You will notice the curds (the ricotta) separating from the whey (yellowish liquid). Remove from heat.
- Cover pot and let stand for about 20 minutes.
- Carefully “ladle” your ricotta into the cheesecloth-lined colander or your basket. The consistency of the final product will depend on the amount of time you leave the ricotta to drain.
- For a creamy ricotta, let it sit for 3–5 minutes; for a dryer ricotta, it can sit up to 20 minutes.
- Use immediately.
- Cover and refrigerate any leftovers for up to 3 days. It can also be frozen.
Recipe Notes
Notes:
• Homemade ricotta cannot be made with ultra-pasteurized milk...so, read your labels.
• In theory, you can use organic milk, as long as it is not ultra-pasteurized. However, PLEASE NOTE that when testing this recipe, it did not work.
• The leftover whey is great to use when making bread, pizza, pasta, or even in soups.
Recipe courtesy of Maria Vannelli from her food blog: She Loves Biscotti / www.shelovesbiscotti.com
Share this Recipe
Powered by WP Ultimate Recipe