Joanna's Easy Homemade Ricotta

1. 1

   Mix the milk and the juice together in a saucepan.

2. 2

   Heat the milk slowly stirring continuously and curd will form as the temperature increases.

3. 3

   Keep heating and stirring until just short of boiling.

4. 4

   Do not allow to boil.

5. 5

   Line a sieve with a double layer of clean cheesecloth and pour the milk mixture through the sieve.

6. 6

   The milk mixture will separate leaving ricotta cheese in the muslin and whey in the container underneath.

7. 7

   Put the ricotta in the refrigerator and use within the next 48 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.