Homemade Ricotta Cheese Recipe

From the Tasting Table Test Kitchen

From the Tasting Table Test Kitchen

Homemade Ricotta Cheese
4.9 from 67 ratings
Homemade riccotta cheese from the Tasting Table Chefs' Recipes Edition. 
Servings
1
1/2 cups
Ingredients
  • 8 cups whole milk
  • 2 tablespoons kosher salt
  • Juice of 1 lemon (about ¼ cup)
Directions
  1. Saturate a large piece of doubled cheesecloth or a fine-textured cotton kitchen towel with cold water. Wring it out thoroughly and place it in a colander or fine-mesh sieve set over a large bowl.
  2. Bring the milk and salt to a near boil in a large heavy-bottomed pot over high heat, whisking often so it doesn't scorch (once steam starts to rise off the top, watch the milk closely--it can boil over quickly).
  3. Remove the pot from the burner and whisk in the lemon juice. Return the pot to medium-low heat and cook, stirring occasionally, until the mixture looks curdled, 1 to 2 minutes.
  4. Pour the milk into the cheesecloth-lined colander and drain until the cheese comes together and looks fine textured, about 1 minute (if using a kitchen towel, it will take 2 to 3 minutes; lift an edge of the towel and gently shake it a few times while the ricotta drains).
  5. Gather the corners of the cheesecloth, lift the ricotta out of the colander and turn it out into a container or glass bowl. Cover and refrigerate for up to 3 days. (That said, it really tastes best immediately after or within a few hours of making.)
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