Make Your Own Ricotta Cheese
If you’re anything like me you could eat cheese and fruit for dinner every night. Goat, cheddar, pepper jack, gouda, doesn’t matter it’s all delicious. One of my favorites is ricotta because it’s so versatile. It’s a great dessert, it’s delicious on pizza and everyone loves it with pasta! You know what’s even better than ricotta? Ricotta you make yourself!
It’s way easier than you think. And everyone will be super impressed with your culinary skills. Follow this easy ricotta cheese recipe for some a delicious snack:
- 8 cups whole milk
- 1 teaspoon salt
- 3 tablespoons fresh lemon juice
Pour milk into a saucepan, add salt and bring to a simmer. Add lemon juice and cook until it curdles and gets to a lumpy consistency.
Put two layers of cheese cloth in a colander and put the colander on a pot so that it is not touching the bottom.
Pour the curdled milk into the colander so that the liquid drains into the pot. Place the pot in the refrigerator for 4-6 hours to let it drain. The longer it drains, the thicker the cheese will be. I left mine for about 6 hours.
When it’s at the consistency you like, remove the colander and pour the cheese into a different container to store. You can keep it in the fridge for a few days. Or, ya know, eat it.
I ate mine with baguettes, prosciutto and honey on a picnic, and the rest on a homemade pizza with the same ingredients plus walnuts. You can also serve it on fruit or use it to fill your own pasta shells.