Description
Milk, lemon juice, and salt. -That’s all you need to make fresh homemade ricotta. Furthermore, I tried to reproduce richer and creamy mouthfeel ricotta that I had eaten in Sicily.
Ingredients
Scale
- 1 litre whole milk, cow’s or sheep’s
- 3 tbsp lemon juice, freshly squeezed
- 1 tsp sea salt
- 1 cup heavy cream, (optional)
Instructions
- Pour the milk into a large, deep saucepan and place over a medium heat. Add 1 teaspoon of sea salt, and heavy cream. Stir until it has dissolved.
- As the milk comes to the boil, lower the heat to low. Pour in the lemon juice and slowly agitate the milk with a wooden spoon. You will notice the curds (the ricotta) separating from the whey.
- Let the milk sit for 10 minutes.
- (If you still see a lot of un-separated milk, add another tablespoon of lemon juice and wait a few more minutes.)
- Set a strainer over a bowl and line the strainer with cheese cloth or muslin. Gently pour the mixture into the strainer and let the whey through.
- Drain the curds for 10 minutes to 2 hours.
- If you taste immediately (creamy ricotta), let it sit for 10 minutes. If you use for cooking (dryer ricotta), it can sit up to 1 hour.
- Use immediately. Cover and refrigerate any leftovers and use within 2 days.
- Prep Time: 10 minutes
- Inactive Time: 10 minutes
- Cook Time: 10 minutes
- Category: Aperitif
- Cuisine: Italian
Nutrition
- Serving Size: 1 grams
- Calories: 159
- Sugar: 13
- Sodium: 695
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 8
- Cholesterol: 26