ingredients
- 2 liters whole milk
- 1 tsp citric acid dissolved in 1/4 cup cool water
- 1 tsp salt
instructions
- Make sure all of your equipment is completely sterilized before you begin. Pour your milk into a pot and add the salt to the milk. Heat milk to approximately 200 degrees F while stirring constantly. Once you have reached your desired heat, remove your pot from the heat.
- Stir in your citric acid solution. The ricotta will start to curdle immediately. Leave the ricotta to rest for 20 to 30 min. Ricotta will then be firm enough for you to scoop out to drain.
- With a slotted spoon, carefully layer the ricotta curds on top of each other in a draining basket or bowl lined with cheesecloth. Leave the basket to drain over a bowl or container until the desired consistency is obtained. Ricotta can be stored in the refrigerator for up to 2 weeks in an airtight container.
notes
Note: The easiest way to do this and ensure you have everything you need is to buy a simple cheese making kit. In my opinion it's the simplest way to go about this, unless you happen to already have these things on hand or know where to find them easily.