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Author Notes: The first time I had raw milk I wondered, who swapped out my glass for this vanilla milkshake? If you have enough self-control to not drink it all straight away, raw milk makes a mighty fine ricotta. —Emily Nichols | www.hungryinlove.com
Makes 2 cups ricotta
- 1/2 gallon fresh raw milk
- 1/3 cup lemon juice (about 1 lemon's worth)
- 1 teaspoon salt
- Set a colander lined with 2 layers of cheesecloth over a bowl (if you don't have cheesecloth a thin weave cloth or napkin or even a paper towel can stand in).
- Pour milk into a heavy bottomed saucepan and add salt.
- Heat milk until it just comes to a boil, stirring occasionally to prevent it from burning.
- Turn off heat.
- Add lemon juice.
- Stir gently to distribute lemon juice; curds will begin to form immediately.
- Let sit for 5-10 minutes to allow curds (milk solids) to come together and separate from the whey.
- Pour the curds and whey into the lined strainer.
- Allow to drain anywhere from 15-30 minutes. The length of time will depend on how moist you prefer your ricotta. Try tasting at 15 minutes and decide whether to let it keep going. The ricotta in these photos strained for 20 minutes. If after straining, you find that the ricotta is too firm for your liking, stir a bit of whey back in one tablespoon at a time until you reach your desired consistency.
- Viola! You're ready to enjoy homemade cheese. This ricotta will keep in the fridge for about 5 days.
- Enjoy in any dish you would use ricotta or my personal favorite preparation, on toast with: -Olive oil with salt and pepper -Drizzle of honey and cayenne -Dollop of jam or preserves -Pesto or oilve tapenade (a lazy lady's pizza!)
- This recipe was entered in the contest for Your Best Recipes with 5 Ingredients or Fewer