Homemade Ricotta Cheese
60 Minutes | Serves 2-4
1 Gal Non-Ultra-Pasteurized Whole Milk
⅓ cup Freshly Squeezed Lemon Juice
2 Tbsp White Distilled Vinegar
1 Tbsp Kosher Salt
Heavy Cream to Finish (Optional)
Pour the milk into a non reactive pot and place on medium-low heat. Slowly heat the milk to 190 degrees, stirring frequently.
Remove from the heat completely. Stir in the kosher salt. Combine the lemon juice and vinegar, and stir into the heated milk until you see the milk start to curdle, approximately 30 seconds.
Leave the pot undisturbed for 15 minutes.
Ladle the curds into a strainer fitted with cheese cloth. Drain for 15 minutes.
Transfer the drained curds from the cheese cloth to a bowl. Add heavy cream, a little bit at a time, until the cheese reaches your desired level of creaminess. We added a couple of tablespoons.
Serve immediately or cover and refrigerate for 3-5 days.
1 Gal Non-Ultra-Pasteurized Whole Milk
⅓ cup Freshly Squeezed Lemon Juice
2 Tbsp White Distilled Vinegar
1 Tbsp Kosher Salt
Heavy Cream to Finish (Optional)
Pour the milk into a non reactive pot and place on medium-low heat. Slowly heat the milk to 190 degrees, stirring frequently.
Remove from the heat completely. Stir in the kosher salt. Combine the lemon juice and vinegar, and stir into the heated milk until you see the milk start to curdle, approximately 30 seconds.
Leave the pot undisturbed for 15 minutes.
Ladle the curds into a strainer fitted with cheese cloth. Drain for 15 minutes.
Transfer the drained curds from the cheese cloth to a bowl. Add heavy cream, a little bit at a time, until the cheese reaches your desired level of creaminess. We added a couple of tablespoons.
Serve immediately or cover and refrigerate for 3-5 days.