Making your own fresh ricotta cheese at home is very doable, even for the most novice cheesemaker (like myself) – especially because you only need two ingredients. The trick? Don't tell your dinner guests how easy it truly is!
The recipe is below; I also made a quick tutorial video.
You will need:
- A half gallon of whole milk
- 1/3 cup lemon juice
(Also make sure you have on hand: cheesecloth, a fine mesh sieve, a cooking thermometer, and a slotted spoon.)
- Heat the milk to 200 degrees F over medium. Remove from heat; stir in lemon juice. Let sit for 10 minutes.
- Place the sieve in a mixing bowl, and line with two layers of cheesecloth.
- Use the slotted spoon to transfer large curds into the sieve. Once all the big ones are mostly removed, pour the rest of the saucepan contents into the sieve. Let sit for 1 hour.
The liquid that will be left in your mixing bowl is called whey, and there are lots of things to do with it. This is a good list of ideas.
I made ricotta toast for lunch, sprinkling it with chopped pistachios and drizzling with honey, and then used the rest of the cheese in a frittata for dinner.