Homemade Ricotta - With Cow'S Milk Or Goat Milk

1. 1

   Place the milk in a heavy-bottomed pot. Add the salt and heat over medium heat. Stir occasionally so the milk doesn't scorch. Heat milk to 180u00b0F to 190u00b0F (82u00b0C to 88u00b0C). If you don't have a thermometer, heat the milk until it foams at the sides of the pan and starts simmering, but doesn't boil.

2. 2

   Remove pan from heat and add vinegar, lemon or lime juice. Stir only a couple of times. Almost immediately, curds will start to form. Make sure not to stir any more so as not to disturb the curds. Let stand for 5 minutes.

3. 3

   Line a medium sieve with the cheesecloth and carefully pour the milk mixture into the cheesecloth, disturbing the curds as little as possible. Let drain for 5 to 20 minutes to the desired consistency. Draining for 5 minutes will give you a moist and creamy cheese. Draining for 20 minutes will give you a drier ricotta. You can drain the ricotta for longer of course, just remember that the longer it drains, the drier it'll be. See above for the step-by-step instructions and photographs.Transfer the ricotta to a container and cool to room temperature. Cover and refrigerate for up to 7 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.