Homemade Ricotta Cheese

Homemade Ricotta Cheese

2 1/2 Tbsp. lemon juice
2 Tbsp. distilled white vinegar, plus more as needed
2 quarts (half gallon) pasteurized whole milk
1 tsp. kosher salt

Combine the milk and salt in a medium saucepan over medium-high heat. Continue to heat, stirring occasionally, until the milk registers 185 F on an instant-read thermometer.

While the milk is heating, prepare a colander and line with a double layer of cheesecloth for straining the ricotta.

Once the milk has reached 185 F, remove from the heat. Stir in the lemon juice and vinegar. The mixture will begin to curdle quickly. Stir just enough to evenly distribute the acids. Let rest 10 minutes.

When the mixture is adequately curdled, it will have separated into white curds and translucent yellow whey. Gently stir to ensure that this has occurred. If there is still milky whey in the in the pot after 10 minutes, add in more vinegar 1 tablespoon at a time and let sit 2-3 minutes more until the curds separate.

Very carefully pour the mixture into the prepared colander. Let drain about 15 minutes. Transfer the strained curds to a bowl, cover, and refrigerate. Store up to 5 days. Makes about 2 cups ricotta.

Source: adapted from The America’s Test Kitchen DIY Cookbook via Annie’s Eats