| Making your own ricotta cheese at home is easier | | | | over medium heat. Heat the milk until it is foaming |
| than you think. Making ricotta at home instead of | | | | and almost boiling, but do not let it reach a full boil. |
| buying it in plastic tubs at the supermarket allows | | | | Remove from heat, and add the lemon juice. The |
| you to control the ingredients that you put into | | | | milk should immediately begin to curdle. Stir very |
| your food, resulting in great taste and a healthier | | | | gently to avoid crushing any of the newly formed |
| diet. This recipe only requires milk and lemon juice, | | | | cheese curds. |
| and with just a few minutes of work, you can | | | | 2. Line the colander with a cheesecloth. |
| have your own great-tasting cheese for use in | | | | Alternatively, you can use a clean dishcloth (not |
| salads, lasagnas, and sauces. | | | | terry), or a clean nylon stocking if you do not |
| There are a few methods of making ricotta | | | | have a cheesecloth. Place the colander in a clean |
| cheese at home. One method uses whey (the | | | | kitchen sink or over a large heatproof bowl. |
| yellowish liquid left over from cheese-making), | | | | 3. After a few minutes, all of the milk should have |
| while another calls for heating milk with buttermilk. | | | | curdled. Slowly pour the curds and whey into the |
| The simplest method, however, is to simply add | | | | cheesecloth-lined colander. Allow to drain for 15 |
| an acid (vinegar or lemon juice) to heated milk | | | | minutes to an hour, depending on how dry you |
| and then draining the curds that form. This recipe | | | | like your cheese. You may choose to reserve |
| uses lemon juice, because the fresh flavor of the | | | | some of the whey to wet your cheese later if it |
| lemon brings out the flavor in many other foods | | | | becomes too dry. |
| with which you may choose to use your | | | | 4. Scrape the cheese out of the cheesecloth and |
| homemade ricotta. | | | | into a bowl. Season with salt to taste and mix. |
| Ingredients | | | | Your homemade ricotta cheese is ready to use. |
| 1 liter whole milk | | | | Makes about 1 cup of cheese. The ricotta is best |
| 1/2 cup freshly squeezed lemon juice | | | | used on the same day, but can be refrigerated up |
| Salt for seasoning | | | | to 3 or 4 days. Keep in mind, however, that the |
| Special Equipmenta colander, cheesecloth | | | | cheese will continue to firm up and dry out as it |
| Method | | | | sits, so keep some whey on hand if you wish to |
| | | | re-wet it. |
| 1. Heat the milk in a large heavy-bottomed pot | | | | |