Easy Homemade Ricotta

Ainekset

½ gallon (2 liters) whole milk

Juice of 2 lemons, about ¼ cup

Sea salt

Ohjeet

Homemade Fresh Ricotta Slowly heat the milk, stirring frequently.

Once it reaches 190°F (88°C), or you see foam and small bubbles forming around the edges, remove it from the heat.

Stir in the lemon juice and a pinch of sea salt.

Let it sit for 10 minutes while the curds form.

Scoop into ricotta baskets and allow to drain.

Serve it warm over pasta or bread, or refrigerate it for about 2 hours for a firmer texture.

Makes about 300g of ricotta. Keep it covered in the refrigerator and eat within 3 days.