Making Ricotta at Home

Making Ricotta

1. Pour full cream milk into a large pot wth a thick base ( this will conduct and distribute the heat better). Put the pot onto a medium to low flame and let it heat
2. Meantime, squease 1 to 2 lemons and set aside. Set up the pot with a strainer and some muslin cloth or a clean chux
3. When the temperature reaches 80 C / 175 F turn down the heat and stir in ONLY 3/4 of the acid/ juice/ vinegar along with the salt and stir very well. You may already see some curdling. Watch it and control the heat
4. At this point the milk should really start to curdle with little lumps and froth floating to the top. The aim is to have only a yellowy water left behind. If the milk seems to have stalled add the remainder of the lemon juice/ other acid. Stir gently and start scooping out the curds. If you dont have a little strainer to scoop you will need to gently keep the liquid moving while the curds form.
5. Pour the liquid through the strainer and cloth and let it drain. Drain it as long as you want. The longer you drain the dryer the ricotta. See notes for other instructions