Making cheese yourself sounds like you’d have to live on the countryside sourrended by cows. Let me tell you: it also works in the city with storebought milk 😉
There is no “acracadabra” and it doesn’t take a lot of time – try it and look forward to an amazing taste and some countryside feeling.
You can use it for nearly anything (breadspreads, desserts, sauces…) and there is also a pasta recipe coming up the next weeks that showcases the ricotta perfectly.
- 2 l milk (full fat)
- 100 ml lemon juice
- 1/2 teaspoon salt
- Add the milk into a large sauce pan and heat to approximately 75 degree Celsius. If you don’t have a cooking thermostat, it is when the milk starts to simmer very lightly.
- Add the lemon juice and salt, and leave it on the heat for 30 seconds.
- Layer in a cheese cloth or a clean kitchen towel in a sieve. Put the sieve over a pan or bowl that can hold as least the amount of milk you use.
- Pour the milk into the cloth. The milk will drop through the cloth. Now it’s up to you how long you leave the liquid dripping. You can just spoon the cheese out after 10-20 minutes. The cheese will be nice and moist and quiet soft. If you want a real crumbly and more firm ricotta, you can leave the cheese dripping for 2-3 hours before scooping it out.