Make your own Ricotta!
Simple, easy, fresh, organic, and beautiful.
Start here and turn it into something beautiful like homemade Gnocchi…
Easy Simple Makes 1lb.
Ingredients
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Juice 1 Meyer Lemon
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1 Gallon 2% Milk
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1 Qt Buttermilk (reserve ¼ Cup)
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1 Tbsp Kosher Salt
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You will need Cheesecloth - if you can’t find ask your butcher or meat dept for some.
Juice 1 Meyer Lemon
1 Gallon 2% Milk
1 Qt Buttermilk (reserve ¼ Cup)
1 Tbsp Kosher Salt
You will need Cheesecloth - if you can’t find ask your butcher or meat dept for some.
Procedure
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Place milk, buttermilk, lemon juice, and small into a small pot.
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Bring to a boil.
-
stir constantly not to burn milk or it’s all over!
-
Once start to boil - drop heat and let simmer for 10 minutes.
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Stirring occasionally avoiding sticking and scorching.
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When the curds start to form and float to the top, turn off heat and let sit for 10-15 minutes.
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Dampen the cheese cloth, and lined bowl or strainer.
-
Carefully pour curds over cheesecloth
-
After drained, pour the remainder buttermilk on top slowly to let absorb.
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Tie around large spoon, and let hang over dripping bowl for about 1 hour.
-
Remove cheesecloth, and refrigerate until chilled. Cover until ready to use - up to 3 days.
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Place milk, buttermilk, lemon juice, and small into a small pot.
- Bring to a boil.
- stir constantly not to burn milk or it’s all over!
Once start to boil - drop heat and let simmer for 10 minutes.
- Stirring occasionally avoiding sticking and scorching.
When the curds start to form and float to the top, turn off heat and let sit for 10-15 minutes.
Dampen the cheese cloth, and lined bowl or strainer.
Carefully pour curds over cheesecloth
After drained, pour the remainder buttermilk on top slowly to let absorb.
Tie around large spoon, and let hang over dripping bowl for about 1 hour.
Remove cheesecloth, and refrigerate until chilled. Cover until ready to use - up to 3 days.
