Making Ricotta Cheese! Recipe in Description!

Ingredients

• 1 gallon Whole Milk (prefer pasteurized, not ultra‑pasteurized)
• 1 tablespoon Kosher Salt (dissolves easily)
• 0.33 cup Lemon Juice (freshly squeezed for best flavor)
• 2 tablespoons White Distilled Vinegar (helps achieve proper curd formation)
• 0.25 cup Heavy Cream (optional; add gradually for desired creaminess)

Instructions

1. Heat Milk

   Pour the gallon of whole milk into the large pot and heat over medium‑low until it reaches 190°F, stirring occasionally to prevent scorching.

   Time: PT10M

   Temperature: 190°F

2. Add Salt

   Stir in 1 tablespoon of kosher salt until fully dissolved.

   Time: PT1M

3. Introduce Acid

   Add 1/3 cup fresh lemon juice and 2 tablespoons white distilled vinegar, stirring gently just to combine.

   Time: PT1M

4. Let Curds Form

   Turn off the heat and let the mixture sit undisturbed for 15 minutes so curds separate from whey.

   Time: PT15M

5. Drain Curds

   Line a colander with cheesecloth, place it over a large bowl, and ladle the curds and whey through the cloth. Allow the whey to drain completely.

   Time: PT5M

6. Add Cream (Optional)

   Transfer the drained curds to a clean bowl. Fold in heavy cream a tablespoon at a time, mixing until the desired creamy texture is reached.

   Time: PT5M

7. Serve or Store

   Use the ricotta immediately or transfer to an airtight container and refrigerate.

   Time: PT0M

Nutrition Facts

Calories

110

Protein

6 g

Carbohydrates

3 g

Fat

8 g

Fiber

0 g