The Homemade Pantry's Ricotta Cheese

Name: The Homemade Pantry's Ricotta Cheese
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Global
Ingredients: 118 milliliters Optional: heavy cream; 79 milliliters fresh lemon juice (from 1 ½ to 2 lemons); 12 servings Optional: salt (kosher or sea) to taste; 1 gallons whole milk

You can never have too many side dish recipes, so give The Homemade Pantry's Ricotta Cheese a try. One serving contains 132 calories, 5g of protein, and 9g of fat. This recipe serves 12. A mixture of optional: heavy cream, lemon juice, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Ice a large, heavy pot.

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Ice

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Pot

Add the milk and the lemon juice to the pot and stir without touching the bottom of the pot for 5 seconds.

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Lemon Juice

Milk

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Pot

Place the pot over low heat and attach a candy or cheese thermometer to the inside of the pot.

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Cheese

Candy

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Kitchen Thermometer

Pot

Heat the milk mixture to 175°F. This should take 40 to 50 minutes, and you can stir once or twice over the course of this time.

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Milk

Raise the heat to medium-high, and without stirring, watch the pot until the temperature reads 205°F, 3 to 5 minutes. The surface of the milk will look like it is about to erupt, but it shouldn’t boil.

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Milk

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Pot

Remove the pot from the heat and let sit for 10 minutes. Now you have curds and whey.

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Pot

Lay a fine-meshed sieve over a large bowl or jar and line it with a double layer of damp cheesecloth. Using a large slotted spoon, scoop the curds into the cheesecloth.

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Slotted Spoon