- 8 1/2 cups whole milk
- 1/3 cup lemon juice
- 1 teaspoon salt (optional)
- Pour milk into a saucepan set over medium heat. Heat milk until it registers 194 degrees F (90 degrees C) on an instant-read thermometer, about 5 minutes. Remove from heat.
- Stir lemon juice and salt slowly into warmed milk. Let stand until milk curdles, 10 to 15 minutes.
- Line a fine-mesh strainer with cheesecloth and place it over a large bowl. Pour milk mixture carefully into the lined strainer. Let stand until most of the liquid has drained off the ricotta, about 15 minutes. Discard drained liquid.
04/28/2018
recipepes.com
Easy and Delicious Homemade Ricotta Cheese, recipe
PT15M
PT1H
5
455 calories