- 1 gallon whole milk
- 1 teaspoon citric acid
Once you make your own ricotta cheese, you won't be able to go back to storebought!
- Pour milk into a 4-quart pot and set it over medium heat. Let it warm gradually to 200 degrees Fahrenheit, monitoring the temperature with an instant-read thermometer. The milk will get foamy and start to steam; remove it from the heat if it starts to boil.
- Stir in citric acid and remove milk from heat.
- Let the milk sit for 10 minutes, gradually stirring. After this time, the milk should have separated into clumps of milky white curds and thin, watery, yellow-colored whey. If you still see a lot of un-separated milk, add another tablespoon of lemon juice or vinegar and wait a few more minutes.
- Strain milk into a bowl. You can scoop the big curds out with a slotted spoon.
- Drain curds for 10 to 60 minutes, depending on how wet or dry you like your ricotta. If it gets too try, stir in some of the whey.
- Use in lasagna, on toast, or in any recipe that calls for ricotta. Can be stored in the fridge for up to one week in an airtight container.