Creamy Homemade Ricotta

1. 1

   Add ingredients to a 4-quart pot.

2. 2

   Bring to a gentle boil over medium heat.

3. 3

   Meanwhile, line a sieve or fine mesh strainer with a few layers of cheesecloth and place it over a deep bowl or pot.

4. 4

   Once curds begin to separate from the whey (liquid temperature will be between 175 degrees and 200 degrees ), remove from heat.

5. 5

   Gently spoon or ladle the curds into the cheesecloth-lined strainer.

6. 6

   You may need to gently gather the cheesecloth at the top to help the curds drain.

7. 7

   Let curds sit in cheesecloth to drain liquid for 15 to 30 minutes, depending on how creamy youd like your ricotta.

8. 8

   Store in refrigerator for up to two days.

* Per serving · 4 servings · Values may vary.

No additional tips available.