2 people | 20 min. | 3h. cooling
What you need
For 300 gr. ricotta:
- 2l whole milk
- 1 lemon – lemon juice
Incredibly tasty and unbeliveble how simple it is to make it!
Let the milk warm gradually in a large pot. Bring it almost to a simmer (about 80°C).
Wait until the milk will get foamy and starts to steam but not to boil.
Pour in salt and the lemon juice (or vinegar). Stir gently to combine for max 2 min.
– you will notice that the mixture will immediately begin to curdle.
Remove it from heat just before it starts to boil.
Let it sit for about 15 minutes coverd with a kitchen cloth.
The milk should have separated into clumps of milky white curds.
If this still did not happen, add another tablespoon of lemon juice or vinegar and wait a few more minutes.
Strain the curds to separate them from the whey.
To be considered that the consistency of the final product will depend on how much you drain the mixture. Therefore save some whey to manage the consistency of the ricotta.
Pour the mixture through a ricotta basket (ideally reuse the plastic containers from the store-bought ricotta).
Let the cheese drain in the ricotta basket. When it reaches the ideal consistency, place the basket into a pot with some whey to keep it fresh and smooth.
Let it cool before serving it.
- Just to clarify, the actual italian ricotta is made from the leftover whey of cheese production. Hence the name “ricotta”, which literally means “recooked”.