Home made ricotta

Ingredients

• 2 liters Whole Milk (high‑fat, preferably 3.5% or higher for richer ricotta)
• 0.5 tablespoon Salt (fine sea salt)
• 0.25 cup Lemon Juice (freshly squeezed for best flavor)

Instructions

1. Heat the Milk

   Place the pot on medium heat, add the 2 L of whole milk, and stir gently. Heat until the temperature reaches 85 °C (185 °F).

   Time: PT10M

   Temperature: 85°C

2. Add Salt

   Turn off the heat at about 83 °C (to avoid overshoot), sprinkle in ½ Tbsp of salt, and stir for 1‑2 minutes until fully dissolved.

   Time: PT2M

3. Introduce the Acid

   Pour in ¼ cup of fresh lemon juice, give a quick stir, then immediately cover the pot with the lid.

   Time: PT2M

4. Let the Curds Rest

   Leave the covered pot undisturbed for 20 minutes to allow full curd formation.

   Time: PT20M

5. Prepare the Strainer

   Line a colander with a double layer of cheesecloth and set it over a large bowl to catch the whey.

   Time: PT5M

6. Transfer Curds

   Using a ladle, gently scoop the curds into the cheesecloth‑lined colander.

   Time: PT5M

7. Drain the Ricotta

   Allow the curds to hang and drain for about 20 minutes, or longer for a drier texture.

   Time: PT20M

8. Finish and Serve

   Transfer the ricotta to a serving bowl, taste and adjust salt if needed. Serve immediately at room temperature or chill for a firmer texture.

   Time: PT5M

Nutrition Facts

Calories

80

Protein

5 g

Carbohydrates

3 g

Fat

5 g

Fiber

0 g