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Instructions:
1. Prepare the Milk:
Pour the milk into a large pot. If you’re using cream, add it in now.
Heat the milk over medium heat, stirring occasionally to prevent scorching.
Warm it until it reaches 190°F (88°C). If you don’t have a thermometer, look for steady steam—not boiling.
2. Add the Acid:
Remove the pot from heat.
Stir in the vinegar or lemon juice gently.
The milk will begin to curdle, forming curds and whey. Let it sit undisturbed for 10 minutes.
3. Strain the Curds:
Line a colander with cheesecloth or use a fine-mesh strainer.
Carefully ladle or pour the mixture into the colander to drain off the whey.
(Tip: Save the whey for smoothies, soups, or baking!)
4. Season and Serve:
Transfer the curds to a bowl once they reach your desired texture.
Stir in salt if using. For extra creaminess, fold in a little more cream.
Storage:
Store ricotta in an airtight container in the fridge for up to 4–5 days.
Variations:
Lemon Ricotta – Use lemon juice for a bright, citrusy tang.
Herbed Ricotta – Stir in chopped herbs like basil, oregano, thyme, or chives after draining.
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