This fresh, Italian-style cheese is such an easy way to use up leftover milk. Quick to make and inexpensive, it requires no special skills, ingredients or utensils to make it at home.
Ingredients
- 2 L full cream milk
- 1 tsp salt
- 1/3 cup lemon juice
Method
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Step 1Place milk in a large saucepan. Bring to the boil over high heat. Remove from heat.
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Step 2Stir in lemon juice and salt. Stand, without stirring, for 10 minutes or until milk separates into small curds.
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Step 3Set a strainer over a large bowl. Line strainer with doubled paper towel.
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Step 4Slowly pour liquid, in batches, into prepared strainer (depending on the size of your strainer, you need to wait a little for the liquid to drain before pouring more into it). Stand for 10 to 30 minutes depending on how thick you like your ricotta.
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Step 5Store strained ricotta in refrigerator for up to 1 week. Don’t throw away the strained opaque yellow liquid, this is called “whey”. You can store the whey in the fridge for up to 4 days.
Equipment
- 1 saucepan
- 1 strainer
Recipe Notes
This recipes makes 1.5 cups.
We used full fat milk for a creamier result.
You can use lite or skim milk. Just avoid using long life (UHT) milk as it will not curdle.
Recipes often call for muslin to strain the curd but a double layer of paper towel works just as well.
You can use the whey to ferment cabbage, or in baking when a recipe calls for water or milk, add it to soups and casseroles or simply add it to a smoothie.
This recipe was created by Lucy Nunes for Best Recipes.
Recipe Reviews (1)
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