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Homemade Ricotta Cheese Recipe Recipe

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This recipe for Homemade Ricotta Cheese Recipe is from The Prunyi Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Whole Milk
2 Tablespoons Vinegar (lemon juice will work)
pinch of salt
Directions:
Directions:
Start by prepping your draining bowl. To make mine all I did was stretch some unbleached cheesecloth over the edge of a bowl and secure it with a rubber band. You can buy unbleached cheesecloth in bulk on Amazon.

Place your milk and the pinch of salt in a sauce pan on the stove top. Turn the burner on a low-medium heat and place a candy thermometer in the pan. (I have this one!) Stir occasionally until the temp reaches 165 degrees.

Once the milk reaches 165 degrees, turn off the heat and add in the vinegar. Give it one little stir, just enough to move around the vinegar and let the whole mixture sit for a minute or two.

Pour the mixture into your prepared bowl slowly and gently.

Let the cheese sit on the counter for about 20 to 30 minutes to drain.

Once the homemade Ricotta Cheese has drained you can place it in the fridge in an air tight container until ready to use or you can use it right away! This recipe makes about 1/2 cup of homemade ricotta cheese per 2 cups of milk used and will store for a few days in the fridge, but make sure to use it up within a week.

Of course, don't just toss out the whey! Feed it to your animals, use it in the place of milk in breads, or make some of my yummy Whey Cornbread

 

 

 

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