Homemade ricotta ahead of morning sourdough
Homemade Ricotta Cheese
Creamy and fresh homemade ricotta cheese, made effortlessly from whole milk, lemon juice, and a touch of salt—ideal for topping bruschetta, filling lasagna, or enjoying simply with bread.
Ingredients
Ingredients
- 1 gallon whole milk
- 1/4 cup fresh lemon juice
- 1 tsp kosher salt
Instructions
- Pour the whole milk into a large, heavy-bottomed pot and place over medium heat.
- Heat the milk, stirring occasionally, until it reaches 190-200°F (just below boiling), about 15-20 minutes; small bubbles will form around the edges.
- Remove the pot from the heat and stir in the lemon juice and salt; let sit undisturbed for 5-10 minutes until curds form and separate from the whey.
- Line a fine-mesh strainer or colander with cheesecloth or a clean kitchen towel and place it over a large bowl.
- Gently ladle or pour the curdled milk into the lined strainer; allow it to drain for 20-30 minutes, depending on desired thickness (less time for softer ricotta).
- Transfer the drained ricotta to a bowl, discarding the whey; use immediately or store in an airtight container in the refrigerator for up to 5 days.
From the Community
Yes I’m a repeat offender but few things hit like some toasted homemade sourdough, fresh ricotta with truffle oil, and some soft scrambled eggs
@daniel pulling out all the stops for the fam, I contributed the vegetables. Eggs, sautéed veg, ricotta, fruit, and fresh sourdough (including an ex…
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