Homemade cheese is easier to make than you think. All you need is full fat milk, an acid (such as lemons or vinegar) and a fine mesh strainer and you can have fresh cheese on your dinner table in no time. I have tried a few different techniques for making ricotta and I think this recipe results in the most flavorful and foolproof cheese. My Homemade Lemon Ricotta is smooth and creamy with delicate layers of lemon essence. It can be used in baked goods, dolloped on pizza or blended with pasta. It’s also fabulous served as a spread with fresh slices of artisan bread, a drizzle of olive oil and a cold glass of sparkling wine from Ridge of Wonders.
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To start, add ½ gallon of raw, organic whole milk to a non-reactive pot, along with 2 teaspoons of kosher salt and the juice of two lemons. Heat the milk slowly, over medium-low heat, stirring occasionally with a rubber spatula. As the milk heats, the curds will start to separate from the whey. This process will take upwards of 15-20 minutes. As soon as the milk starts to boil ever so slightly around the edges of the pot, remove the pot from the heat and gently stir in 2 tablespoons of white vinegar. Cover the pot and let it sit (off the heat) for 15 minutes.
After 15 minutes, gently pour the curds and whey into a nut milk bag or cheesecloth that is positioned over a colander. Allow the whey to drain away from the curds for 15 minutes. Scoop your cheese into a glass bowl and refrigerate until serving. The cheese will keep well for three days.
Homemade Lemon Ricotta
Ingredients
- ½ gal raw, organic whole milk
- 2 tsp kosher salt
- the juice of two lemons
- 2 tbsp white vinegar
Instructions
- Add the milk, salt and lemon juice to a non-reactive stock pot and gently heat over low to medium-low heat. As the milk heats, the curd will begin to separate from the whey. This process takes about 15-20 minutes. Remove the milk from the heat as soon as it starts to gently boil around the edges of the pan. You do not want the milk to come to a full boil.
- Once off of the heat, gently stir the vinegar into the milk, cover the pot and let the milk sit for 15 minutes. The curds will continue to separate from the whey during this time.
- Strain the curds from the whey using a nut milk bag or cheesecloth that is positioned over a colander. Let the curds drain for 15 minutes then scoop the cheese into a glass container and store in the refrigerator until ready to serve. The cheese will keep well for three days.
