Ingredients
Scale
- 1 gallon Whole Milk
- 2 tsp Salt
- 2/3 cup fresh Lemon Juice
Instructions
- In a large stock pot or dutch oven, add the Milk and heat over medium heat to 200°F. Do not let the milk come to a boil.
- Remove the milk from the heat, add in the Salt and Lemon Juice, stir and then allow to rest for 10 minutes. Mixture will start to separate quickly, and it won’t be pretty but don’t panic.
- Take a large pot and place a colander or sieve over it, line with a double layer of cheesecloth, then using a slotted spoon, transfer as much of the curds to drain. Pour in remaining liquid, the whey, and remaining curds. Allow to drain for 10 minutes and up to 1 hour. Reserve about 1/2 – 1 cup of whey, in case you find that your Ricotta is too dry.
- Once drained, keep stored in an airtight container in the refrigerator for up to a week.
Notes
I like to drain my Ricotta around the 30 – 45 minute mark. The longer you drain it, the drier it will be.
Keep some of the whey aside in case you need to stir it back into your Ricotta.
They whey is a great source of protein and can be added to soups, smoothies and more.
- Prep Time: 5 minutes
- Cook Time: 10 minutes