Homemade Fresh Ricotta Cheese

1. 1

   Line a large strainer or colander with 4 layers of cheesecloth. Place lined strainer in a large bowl and set aside.

2. 2

   In a heavy bottom 4 quart saucepan, heat milk and 1 teaspoons salt to boiling on medium high, stirring occasionally to prevent milk from scorching.

3. 3

   Stir in lemon juice; cover and remove from heat.

4. 4

   Let stand 5 minutes. With a slotted spoon, gently transfer curds from the pan to the lined strainer. Drain 3 minutes. Discard whey in bowl.

5. 5

   If not using right away, transfer ricotta to a clean bowl, cover and refrigerate for up to 1 week.

6. 6

   Reduced Fat Ricotta:

7. 7

   Substitute 4 cups reduced fat milk(2%) for 4 cups of the whole milk, and follow recipe as above.

* Per serving · 4 servings · Values may vary.

No additional tips available.