Homemade Ricotta

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Homemade Ricotta
A simple and versatile ricotta-style cheese.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Pour the milk into a heavy-bottomed 4 quart saucepan or make a double boiler, using 2 differently sized stock pots. (see picture)
  2. Bring milk to at least 195 degrees, stirring to keep from burning. When milk reaches desired temperature or comes to a boil, remove the pan from the heat and gently stir in vinegar or lemon juice. You should see the milk quickly separate into white cloudy curds and a greenish colored whey.
  3. Using a slotted spoon, skim off the curds and place them into a clean bowl. Season with 1/4 tsp salt, if desired. Use the ricotta immediately or refrigerate for up to 3 days.
  4. If you prefer a drier, textured ricotta, line the strainer with cheesecloth before skimming out the curds. Skim the curds into the cheesecloth-lined strainer. Gently break up the curds with your hands and allow them to drain into the bowl for 5 to 10 minutes. If you prefer a moister ricotta, add in a bit of cream to the skimmed curds.
  5. Use your fresh ricotta in pasta, scrambled eggs, quiche, vegetable dishes or in any dish in which you'd like to add a little cheesy flavor.