Quick Homemade Ricotta Cheese |
|
 |
Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 15 |
|
This recipe is fantastic. It's super quick and easy - great for a begginer cheese maker. After the cheese has been in the fridge for a while it may start to firm up a little, but it's still good to eat. If you want the soft texture back, just add a little milk or cream. Ingredients:
1/2 gallon milk |
1/2 teaspoon citric acid |
salt, to taste |
Directions:
1. Pour milk into pot and add citric acid.
2. Stir well.
3. Heat milk to about 180 degrees. The whey should be seperated by now.
4. Turn off heat and let sit for 2-3 minutes.
5. Pour into a cheescloth lined collander. Let drain for 5-10 minutes.
6. Transfer cheese to a bowl and add salt, mixing with a fork.
7. Enjoy!
|
|