Wednesday, November 16, 2011

Homemade Ricotta

Fresh warm ricotta is easy to make and worth every second of effort.

Ricotta from 1 Quart of Milk

It's so delicious, sometimes it's difficult to resist eating it all before you make your pasta dish. All you need is milk, salt and citric acid (or lemon juice.)

I used a quart of milk, 1/2 tsp salt and 1/2 tsp of citric acid for this batch. (Decrease amount of citric acid/salt for creamier texture.)

Heat milk, salt and citric acid in a non-reactive pot (stainless steel is good.) Keep just under a boil, until you see the milk begin to separate into curds. Remove from heat. Cool for around 15 minutes, then drain through a tea towel over a bowl. Let it drip for a while.

Keep the whey for soups or stews. Or, serve to your critters.

post script: I made a second batch using cider vinegar instead of citric acid and found the consistency to be much creamier.

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