Easy ·
Techniques ·
Ricotta is a staple in my fridge. It's great with pasta, in salads, as a side or on toast. Here is how you can make it at home.
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Category
Techniques
Servings
4-6
Prep time
30 minutes
Cook time
30 minutes
Ricotta is a staple in my fridge. It's great with pasta, in salads, as a side or on toast. Here is how you can make it at home.
Directions
Add the milk to a large pot with a lid and turn the heat to medium.
- Stir the milk constantly and bring the temperature to 85°C / 185°F.
- Turn off the heat and add the salt. Stir until the salt has dissolved, then add the lemon juice and give it one last stir.
- Place the lid on and let it sit for 20 minutes.
- After 20 minutes, strain everything from the pot through some cheesecloth. Make sure you leave it for 20 minutes to get most of the whey out.
- There you go, fresh ricotta. Hot tip: the whey makes a great brine for chicken.
