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.