Homemade Ricotta Cheese

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(18)

www.alphafoodie.com
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Cook Time: 10 minutes

Total: 40 minutes

Servings: 4

Homemade Ricotta Cheese

Ingredients

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Instructions

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Step 1

Simply mix your milk* and salt at medium heat, till just below boiling level, stirring occasionally. You can do this with a thermometer (boiling level is 212.3ºF/ 100ºC), or wait for it to JUST begin to boil and switch off the heat immediately.

Step 2

Add the lemon juice** then leave it to rest for around 10 minutes to curdle and separate curd from the whey.

Step 3

Lay a layer of cheesecloth over a sieve, draining into a large bowl. Pour the mixture over the cheesecloth and leave it to drain the excess liquid.

Step 4

The longer you strain it, the drier your cheese will be. This can be anywhere between 15-60 minutes.

Step 5

You can store ricotta in an airtight container in the fridge for up to a week, or within the freezer for two months (read the post for the correct way to freeze and thaw the cheese)

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