Ricotta

The ricotta is an Italian cheese made by cooking the whey (liquid byproduct of the cheese production), by cooking it at an high temperature (80-90°C), hence the name “ricotta”, which means “cooked again”. Even though it’s typically made from the whey, you can make it directly from the milk as well.

Ingredients

  • thermometer
  • 1 cheesecloth
  • 1 cheese recipient
  • 2l of whey
  • 500ml of milk (or if not using whey, 2l of milk)
  • 10g of table salt
  • 6g of citric acid (contained in 130ml of lemon juice)

Directions

Preparation

Pour the milk (and/or whey) and the salt into a pot, stir it well, and heat it up to 80°C. Once the temperature has been reached, add the citric acid (or lemon juice) and stir well. You should already see the citric acid react with the milk/whey. Heat it up to 90°C Pour the ricotta in the cheesecloth and let the whey drip. Move the ricotta into the cheese recipient. Store in the fridge.