Ricotta cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 cup lemon juice ( 2 lemons)
1/4 cup white wine vinegar plus extra if needed
1 gallon pasteurized whole milk
2 tsp salt
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Directions: |
Directions:1. Line colander with butter muslin or triple layer of cheese cloth and place in sink. Combine lemon juice and vinegar in liquid measuring cup and set aside. Heat milk and salt in a Dutch oven over medium heat stirring frequently with a silicone spatula to prevent scorching until milk reaches 185 º.
2. Remove pot from heat and slowly stir in the lemon juice and vinegar until fully incorporated and mixture curdles about 15 seconds. Let sit undisturbed 10 minutes. If curds do not fully separate and there is still milky whey add additional vinegar 1 tablespoon at a time and let it set for 2-3 minutes.
3. Gently pour mixture into the prepared colander. Let drain undisturbed until whey has drained from the edges of cheese, but center is still very moist, about 8 minutes. Working quickly gently transfer cheese to large bowl retaining as much whey in center of cheese as possible. Stir well to break up large curds and incorporate the whey. Refrigerate ricotta until cold, about 2 hours Stir cheese before using.
note:This makes a nice spread on crostini, but if you want to use this cheese for lasagna let more whey drain out so it is a bit drier. |
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Number Of
Servings: |
Number Of
Servings:makes 4 cups |
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