Homemade Ricotta Cheese
Creamy, homemade ricotta cheese can be made in a significant quantity and stored for up to two weeks.
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Instructions
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Combine milk, dissolved citric acid in 2 tablespoons of water, optional salt, and optional cream in a medium pot; whisk thoroughly.
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Heat the mixture over low heat, stirring to prevent scorching, until it reaches 165-190 F and curds separate from the whey.
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Turn off the heat and let the mixture sit at room temperature for 10 minutes.
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Line a colander with butter muslin or several layers of cheesecloth, place it over a large bowl, and pour the ricotta into the colander.
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Gather the muslin or cheesecloth ends to form a bundle and hang it to drain for 30 minutes.
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Untie the bundle, transfer the ricotta to a food storage container, cover, and refrigerate for up to two weeks.