How to Make Homemade Ricotta Cheese
Put 1 gallon (3.8 L) whole milk into a non-reactive pot., Add an acid to separate the curds from the milk., Add salt to taste, about one teaspoon should be enough. , Heat to 195 °F (91 °C), stirring continuously on your stove top., Let the contents...
Step-by-Step Guide
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Step 1: Put 1 gallon (3.8 L) whole milk into a non-reactive pot.
Stainless steel is ideal for this process. -
Step 2: Add an acid to separate the curds from the milk.
Vinegar or citric acid will work, and you will need about 1/8 cup of either. ,, Maintain this temperature until the curds are separated completely, being careful not to let the contents come to a boil. ,, A colander or sieve lined with cheesecloth will work for this step.
Allow the liquid to drain off until it is as dry as you want it. , -
Step 3: Add salt to taste
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Step 4: about one teaspoon should be enough.
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Step 5: Heat to 195 °F (91 °C)
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Step 6: stirring continuously on your stove top.
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Step 7: Let the contents of the pot cool enough it can be handled safely.
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Step 8: Drain with sieve.
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Step 9: That's all there is to it!
Detailed Guide
Stainless steel is ideal for this process.
Vinegar or citric acid will work, and you will need about 1/8 cup of either. ,, Maintain this temperature until the curds are separated completely, being careful not to let the contents come to a boil. ,, A colander or sieve lined with cheesecloth will work for this step.
Allow the liquid to drain off until it is as dry as you want it. ,
About the Author
Kimberly Diaz
Dedicated to helping readers learn new skills in hobbies and beyond.
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