Homemade Ricotta Cheese

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• Homemade Ricotta Cheese

• ½ gallon high-quality whole milk
• ½ teaspoon salt
• Heat milk and salt in a large Dutch oven or stock pot over medium-high heat. Stir frequently with a rubber spatula to ensure that the milk is not burning on the bottom of the pan. Heat until milk reaches 185°F on an instant read thermometer, about 15 minutes.
• 3 tablespoons lemon juice (from 3 lemons)
• Remove pot from heat. While stirring, slowly add lemon juice and mix until fully incorporated.
• Let milk stand for five minutes without disturbing.
• additional lemon juice (if needed)
• After five minutes, the milk should have separated into solid curds and translucent whey. If the milk appears to have not separated, add 1 tablespoon of lemon juice, stir, and let sit an additional 5 minutes.
• Check separation again and add 1 tablespoon lemon juice if necessary. Whey should go from being a milky white to a translucent shade of yellow or blue (depending on what the cow was eating prior to being milked).
• Once curds and whey have separated, let pot rest for 20 minutes.
• cheesecloth
• Line a fine mesh strainer with a double layer of cheesecloth and set over a large bowl. Using a slotted spoon, transfer curds onto cheesecloth. Either discard or use the remaining liquid (whey) as desired. (For example, whey can be used in place of water for almost any bread recipe to add additional flavor and depth.)
• Using a rubber spatula, gentle fold curds onto themselves, pressing down gently to push out excess liquid. Fold and press until no more liquid runs out from strainer and the curds take on a texture of grainy cream cheese. Congratulations, you've just made ricotta cheese!
• Use ricotta cheese immediately or transfer to an airtight container and cover surface with plastic wrap. Homemade ricotta will keep for up to three days in the fridge.

• ½ gallon high-quality whole milk
• ½ teaspoon salt
• 3 tablespoons lemon juice (from 3 lemons)
• additional lemon juice (if needed)
• cheesecloth

1. Heat milk and salt in a large Dutch oven or stock pot over medium-high heat. Stir frequently with a rubber spatula to ensure that the milk is not burning on the bottom of the pan. Heat until milk reaches 185°F on an instant read thermometer, about 15 minutes.
2. Remove pot from heat. While stirring, slowly add lemon juice and mix until fully incorporated.
3. Let milk stand for five minutes without disturbing.
4. After five minutes, the milk should have separated into solid curds and translucent whey. If the milk appears to have not separated, add 1 tablespoon of lemon juice, stir, and let sit an additional 5 minutes.
5. Check separation again and add 1 tablespoon lemon juice if necessary. Whey should go from being a milky white to a translucent shade of yellow or blue (depending on what the cow was eating prior to being milked).
6. Once curds and whey have separated, let pot rest for 20 minutes.
7. Line a fine mesh strainer with a double layer of cheesecloth and set over a large bowl. Using a slotted spoon, transfer curds onto cheesecloth. Either discard or use the remaining liquid (whey) as desired. (For example, whey can be used in place of water for almost any bread recipe to add additional flavor and depth.)
8. Using a rubber spatula, gentle fold curds onto themselves, pressing down gently to push out excess liquid. Fold and press until no more liquid runs out from strainer and the curds take on a texture of grainy cream cheese. Congratulations, you've just made ricotta cheese!
9. Use ricotta cheese immediately or transfer to an airtight container and cover surface with plastic wrap. Homemade ricotta will keep for up to three days in the fridge.