Recipe & Photo by Natalie Findlay
Homemade ricotta cheese that has a light, silky, smooth texture and a rich, milky taste. It’s so simple, it can be made in the morning and ready in time for dinner!
(Note: A kitchen thermometer is a necessary when making ricotta)
Makes approximately 300g.
4 cups (1 L) 10% milk (the fat in the milk is needed)
2 Tbs (30 mL) lemon juice, freshly squeezed
- Gather all utensils. You will need a heavy-bottomed pot, kitchen thermometer, colander, cheesecloth, a long-handle spoon, ladle, milk and lemon juice.
- Pour milk into pot and place over medium heat. Attach thermometer to the side of the pot.
- Once the temperature reaches 195º F, remove the pot from the heat and add the lemon juice (make sure to strain the juice of seeds and pulp). Gently stir the lemon juice through the milk until it starts to curdle. Let sit for 10 minutes to give the ricotta curds time to form.
- Gently scoop curds into ricotta moulds or into a cheesecloth-lined colander set in the sink or over a sheet tray, so the whey can drain. Allow excess whey to drain for about 1 hour.
- Use immediately or cover and refrigerate up to 3 days.