Homemade Ricotta

Name: Homemade Ricotta
Total time: 20 min
Yield: 2 c.
Ingredients: 8 c. whole milk; Kosher salt; 3 tbsp. distilled white vinegar; 2 tbsp. fresh lemon juice

Here's how to turn a carton of milk into creamy ricotta.

By Joy ChoPublished: Aug 8, 2023

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mike garten

Yields:

2 c.

Total Time:

20 mins

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Meaning “recooked” in Italian, ricotta is traditionally made from the whey left over from cheesemaking. Here, turn a carton of milk into creamy, homemade ricotta with hardly any work (just carve out some time for standing and draining), then use it in everything from savory appetizers to sweet treats.

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Ingredients

8 cups
whole milk
Kosher salt
3 Tbsp.
distilled white vinegar
2 Tbsp.
fresh lemon juice

Directions

1. Step 1In 4-quart saucepan, heat milk and 1 teaspoon salt on medium, stirring occasionally, until milk reaches 185°F to 190°F on candy thermometer, 13 to 17 minutes.
2. Step 2Remove from heat, then stir in vinegar and lemon juice. Let stand 20 minutes.
3. Step 3Line colander with 2 layers of cheesecloth and place in sink. Pour mixture over colander to drain excess liquid, then set colander over large bowl and let drain 5 minutes, pouring off liquid from bowl if beginning to touch bottom of colander. Use ricotta immediately or refrigerate in airtight container up to 1 week. Stir before using.

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