Once you try this recipe out you’ll never want to buy Ricotta Cheese again! It’s so easy and you most likely have all the ingredients on hand!
Here’s the step by step video:
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- Half Sheet Baking Pan
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Ingredients
- 1 Gallon of milk
- 2 t salt
- 2/3 c lemon juice
- cheesecloth for straining
Instructions
Cook the milk to 200*F stirring often to avoid burning on the bottom of the pan.
Once the milk reaches 200*F remove it from heat and add the salt & lemon juice. Let sit and curdle for 10 minutes.
Spoon the large curds into a colander or strainer placed over a bowl and with cheesecloth laid over the colander or strainer. Once you have the large curds spooned into the cheesecloth pour the remaining curds and whey from the pan in.
Let it sit until it strains enough of the whey (yellowish liquid) out to give you the desired thickness of your Ricotta cheese. If it gets too thick you can always add a little of the whey back to the Ricotta and mix it together.
Save the whey to add to things such as protein drinks, bread, soups, or use as a culture for homemade yogurt. (it's really healthy and has a lot of protein in it!)