Ricotta Cheese
Ingredients
- 8 cups Whole milk not ultra pasteurized
- 1 tsp Salt
- 3 tbsp Lemon juice about1 lemon
Instructions
- Line colander with 4 layers of cheesecloth and set in sink.
- Bring milk and salt to simmer in large saucepan over medium-high heat.
- Stir in lemon juice and let simmer until curds form (1 to 2 minutes).
- Using finely slotted spoon , scoop curds from pan and transfer to cheesecloth lined colander.
- Let drain 1 minute (curds will still be a little wet) then transfer to medium bowl.
- Cover and chill until cold, about 3 hours.
Notes
Can be made 2 days ahead (keep chilled).
