HOME MADE RICOTTA CHEESE
Home Made Ricotta Cheese
- 2 quarts milk, either skim or whole
- 1 pint cream optional
- 1/3 cup lemon juice (1/4 cup lemon juice if omitting the cream)
Put milk and cream if using it into a pot and slowly bring to a temperature just below the boil.
Stir from time to time. The milk will start to foam and sweat.
Remove from the heat and stir in the lemon juice.
You should notice the tiny particles of white protein starting to coagulate.
Let sit for an hour or two.
Pour into a colander lined with fine cheesecloth and placed over a pot.
Allow to drain.
When cool tie the four corner of the cheesecloth into a knot and hang to drain for a few hours.
You can add a little cream to give a richer moister flavor along with a pinch of salt, herbs or other flavorings.
Save the liquid which is like buttermilk to use for cakes, pancakes, or in soups and sauces.