Homemade Ricotta Cheese

1. 1

   Pour the milk in a large bowl.

2. 2

   Add lemon juice.

3. 3

   Cover and refrigerate at least 36 hours.

4. 4

   Pour milk into a large pot with a thick bottom (not an aluminum pot).

5. 5

   Add at least 1 cup yogurt.

6. 6

   Mix well and bring to a boil.

7. 7

   Allow to simmer 1 minute.

8. 8

   To drain, line a large sieve with a double thickness of cheesecloth.

9. 9

   Pour in the milk and form a sort of bag which you will now hang for at least 1 hour.

10. 10

    For a drier ricotta, allow to drain for 2-3 hours, or more.

* Per serving · 4 servings · Values may vary.

No additional tips available.