Homemade Ricotta Cheese

Fresh homemade ricotta made with whole milk, lemon juice and vinegar.

Ingredients

• Ricotta — 1 Gal Non-Ultra-Pasteurized Whole Milk
• Ricotta — ⅓ cup Freshly Squeezed Lemon Juice
• Ricotta — 2 Tbsp White Distilled Vinegar
• Ricotta — 1 Tbsp Kosher Salt
• Ricotta — Heavy Cream to Finish (Optional)

Method

1. HEAT THE MILK: Pour the milk into a nonreactive pot. Heat slowly over medium-low heat to 190°F, stirring frequently. Remove completely from the heat.
2. FORM THE CURDS: Stir in the salt. Mix the lemon juice and vinegar together, then stir into the milk for about 30 seconds, until it starts to curdle. Leave undisturbed for 15 minutes.
3. DRAIN: Ladle the curds into a cheesecloth-lined strainer. Drain for 15 minutes.
4. FINISH: Transfer to a bowl. If desired, add heavy cream a little at a time until the ricotta reaches your preferred creaminess. Serve immediately or cover and refrigerate.