Homemade Ricotta Cheese
Prep time
Cook time
Total time
Author: Mink
Serves: 4 cups
Ingredients
- 2 quarts of whole milk
- ¼ cup apple cider vinegar
- 1 teaspoon salt
Instructions
- Heat up milk in a large stainless steel pot or enameled pot such as Le Creuset until it reaches 198 ºF. Lower the heat.
- Add the cider vinegar. Stir slowly.
- Once the ricotta curdles, transfer to cheesecloth-lined colander.
- Let it drain for a few minutes.
- Tie into a cheese bag and hang to drain for another 1-2 minutes. The longer you let it drain, the thicker the ricotta
- Transfer to a bowl. Add 1 teaspoon of salt and gently fold everything together. Cover or transfer into a container. Keep it in the fridge up to a week.
Notes
The liquid from the cheese is called "the whey", you can mix it with more milk to make another batch.
If it ends up to thick to your liking, add 1-2 tablespoons of heavy cream.
Also, some recipes use lemon juice, you can try that instead of using apple cider vinegar.
If it ends up to thick to your liking, add 1-2 tablespoons of heavy cream.
Also, some recipes use lemon juice, you can try that instead of using apple cider vinegar.
Recipe by Let's Cook Some Food at https://www.letscooksomefood.com/homemade-ricotta-cheese/