Homemade Ricotta

Makes about 1 1/2 lb or 1 quart

Ingredients

  • 1 gallon whole milk
  • 1/4 cup fresh lemon juice, or 1 1/2 teaspoons citric acid
  • Kosher or sea salt, to taste

Directions

  1. Heat the milk in a stainless steel or non-reactive pot over medium-low heat just until the milk reaches 182°F (do not let the milk scorch). Add the lemon juice or citric acid, and gently stir.
  2. Line a sieve with cheesecloth and place over a deep bowl. Gently use a skimmer to lift the ricotta into the sieve and let drain.
  3. Drain the ricotta for 30 minutes, or until you reach the desired consistency. Unmold and season with salt and store in an airtight container.
  4. The ricotta will keep refrigerated for four to five days.

CIA FOODIES


Fresh Ricotta

Homemade Ricotta
Makes about 1 1/2 lb or 1 quart

Ingredients

  • 1 gallon whole milk
  • 1/4 cup fresh lemon juice, or 1 1/2 teaspoons citric acid
  • Kosher or sea salt, to taste

Directions

  1. Heat the milk in a stainless steel or non-reactive pot over medium-low heat just until the milk reaches 182°F (do not let the milk scorch). Add the lemon juice or citric acid, and gently stir.
  2. Line a sieve with cheesecloth and place over a deep bowl. Gently use a skimmer to lift the ricotta into the sieve and let drain.
  3. Drain the ricotta for 30 minutes, or until you reach the desired consistency. Unmold and season with salt and store in an airtight container.
  4. The ricotta will keep refrigerated for four to five days.

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