Yesterday, I put up a photo on my personal Facebook page of my completed ricotta batch. And holy moly, I got an overwhelming response from folks wanting the recipe. I didn't take any photos of the process...so sorry! I wasn't preparing it with this in mind. But as requested, see below for how I make ricotta cheese. This stuff is SO MUCH BETTER than anything you will ever buy at a grocery store. Trust me.
-7 cups whole milk* (I used raw milk, but I'm assuming pasteurized milk works fine too.)
- 1 tsp. sea salt
- 6 Tbs. freshly squeezed lemon juice
*If you don't have access to raw milk, you may want to add a cup or so of heavy cream
1. Heat the milk until it reaches 190 degrees. (I put a pot inside a larger pot filled with water to avoid scorching.)
2. Remove from heat and slowly add in lemon juice, gently stirring only one time.
3. Let sit for 10 minutes.
4. Strain through cheesecloth or a thin towel. I place the cloth lined colander over a bowl to catch the excess liquid. Let it strain until it reaches your desired consistency.
5. Add the sea salt and viola!