Homemade Ricotta

材料

8 cups (½ gallon) whole milk

1 teaspoon kosher salt

Juice of 2 lemons (generous ¼ cup)

手順

1. Add the milk and salt to a medium pot over medium-high heat.

2. Bring to a gentle simmer, stirring occasionally, until it reaches a temperature of about 200°F.

3. Turn off the heat and squeeze in the lemon juice, taking care not to let any seedis drop in.

4. Give it a stir; it will start to show signs of separating and curdling pretty quickly!

5. Let the mixture sit until the ricotta curds have totally separated from the whey, 8 to 10 minutes. Science is amazing!

6. Place a cheesecloth-lined strainer over a bowl or pitcher and spoon in the ricotta.

7. Let it sit and drain for 5 to 10 minutes; 5 minutes will mean a slightly creamier ricotta while 10 minutes will dry it out more.

8. You can use the ricotta as is, but I like to transfer it to a food processor or blender for about 45 seconds to give it a smoother consistency!

9. Spoon the ricotta into an airtight container and store it in the fridge for up to 5 days.