One of the easiest traditional recipes around is homemade Ricotta. First, it is so soft and delicious and store-bought does not even come close to its fresh texture. Plus it can be expensive when it’s purchased at the store. Since its’ few ingredients are almost always in your kitchen it’s something you can whip up anytime. Homemade Ricotta is great just smeared on bread or crackers served with honey or fruit. It’s amazing in homemade lasagna or any ravioli.
- 1/2 Gallon (2 quarts) Whole Milk (low-fat or non-fat really doesn’t work well).
- 1/3 C Lemon Juice or White Vinegar
- Pinch of salt (optional)
Heat milk in a pot until it’s foamy and almost boiling.
Remove from heat and immediately stir in lemon juice or vinegar.
Stir and then let stand for about 10 minutes.
Set up a colander with a cheesecloth in it (or use a coffee filter in a small colander).
Remove any large chunks that do not have to be drained with a slotted spoon and place in bowl.
Slowly pour the remaining mixture through the colander and let sit for as little as 15 minutes or as long as an hour depending upon how thick you’d like your cheese.
Seal and refrigerate.