Homemade Ricotta Cheese
- 3 liters (quarts) milk
- 1-2 tablespoons lemon juice
- 250g (8oz) plain unsweetened yoghurt
Place milk and lemon juice in small plastic bucket, cover and allow to sit for 36 hours - in winter outdoors is fine, in warm weather place in low part of refrigerator. After the setting time mix in yoghurt and bring mixture to a rolling boil until it clearly cuts. The easiest way to do this is in the microwave so you don't have to worry about burning the bottom which is why I use a plastic bucket - I stick it directly in the microwave. If the mixture doesn't cut after reaching a boil add a little more lemon juice and boil again. Drain off the whey using a large strainer lined with cheese cloth, gauze or similar material. Pull up the corners of the cloth, tie and let the ball of cheese hang for one hour. Refrigerate. Makes over a pound of good sweet ricotta-type cheese Keeps refrigerated for about 2 days.
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