Homemade Ricotta Cheese

1. 1

   Put the milk over low heat, and bring to scald point (150 degrees).

2. 2

   Remove from heat.

3. 3

   Stir in lemon juice, and the milk will curdle.

4. 4

   Let the mixture sit without refrigeration for 2-12 hours. This is the mellowing process, and it seems that the more patient you are, the mellower the cheese.

5. 5

   Place 2 thickenesses of cheesecloth in a strainer.

6. 6

   Place the strainer over a bowl.

7. 7

   Pour the mixture into the strainer, and allow the whey to drain several hours until the curd is dry.

8. 8

   Flavor as you choose. Mix with blue cheese, roquefort, peanut butter, honey, nuts, spices or eat plain.

* Per serving · 4 servings · Values may vary.

No additional tips available.