Monday, February 15, 2010

Homemade Ricotta

Ricotta is easier and quicker to make than you would think.  A simple and delicious ricotta can be made from whole milk.  It has a creamy mild flavor without the watery layer that store bought ricotta has.  It can be used in both sweet and savory dishes.

Fresh Homemade Ricotta

1/2 gallon organic whole milk
1/4 cup lemon juice
1/2 teaspoon salt

Mix together in a large pot, heat over medium heat, stirring occasionally.  The curds will separate from the liquid.  When the milk gets to 185 degrees, turn off the heat and let it set for 10 minutes.  Line a colander with a muslin bag (I got mine from Reusable bags) or several layers of cheese cloth.  Ladle the curds carefully into the bag and drain for 30 to 60 minutes.  May be stored for up to one week.