Ricotta Cheese

That's right, you can make your very own ricotta cheese at home to enjoy on its own or use in your favorite Italian recipes! Store the ricotta in a covered airtight container in the fridge for 1 to 2 weeks.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 153 Calories

Ingredients

• ¼ cup water
• 2 teaspoons salt (Optional)
• 1 gallon raw milk
• 2 tablespoons heavy whipping cream (Optional)
• 1 teaspoon citric acid powder

Recipe Instructions

Step 1

Combine water and citric acid in a small bowl; mix until dissolved.

Step 2

Pour milk into a large pot set over medium heat. Heat milk, stirring occasionally, until it registers 185 degrees F (85 degrees C) on an instant-read thermometer. Do not boil and stir often to prevent scorching. Stir in citric acid. Keep stirring until curds form.

Step 3

Scoop curds into a sieve lined with several layers of cheesecloth using a slotted spoon. Fold the edges of the cheesecloth over the curds and let drain over a bowl at room temperature, 20 to 30 minutes.

Step 4

Remove the cheese from the cheesecloth and cream and salt. Stir well to combine. Serve right away as-is or use in your favorite recipe.