Homemade Ricotta Recipe
It may seem intimidating, but making your own fresh cheese at home is fun and easy. Ricotta is a fantastic cheese to start with because – as you will see in this recipe – you can make it in under an hour and enjoy it immediately; instant gratification meet the Slow Food Movement.
- 1/2 gallon whole milk
- 1/2 teaspoon citric acid
- medium saucepan
- slotted spoon
- On medium heat, warm milk up to 200°F, stirring frequently to prevent the milk from curdling.
- Once milk has reached 200°F, remove from heat, and add citric acid.
- Let sit for 10 minutes.
- Stir with slotted spoon to further separate the curds from the whey.
- Placing cheesecloth over a bowl, pour the milk into the cheesecloth, and strain the whey from the curds.
- Drain or squeeze cheesecloth until only ricotta remains, then transfer cheese to a container.
- Don’t toss your whey! Whey is valuable; find out how to reuse it here.
- Add salt to taste, and voila! You’ve made cheese at home!