Fresh Homemade Ricotta Cheese

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 quarts whole milk
• 3 tablespoons fresh lemon juice
• salt

Recipe

• 1 line a colander with moistened cheese-cloth and set it over a large bowl.
• 2 in a large saucepan, bring the milk to a gentle boil. add 3 tablespoons of the lemon juice and cook over low heat; stirring gently, until curds form and rise to the surface, about 3 minutes. remove from heat, cover and let stand for 5 minutes; the curds will firm up slightly.
• 3 using a slotted spoon with small holes, gently scoop the curds into the colander; discard the liquid. let the ricotta drain for 15 minutes, then gently lift the cheesecloth to flip the curd and let drain for 15 minutes longer. transfer the ricotta to a bowl and season with salt.
• 4 ricotta can be stored, covered, in the refrigerator for up to 3 days.
• 5 serving suggestion: spread ricotta on toasted baguette slices, top with radish slices and chopped arugula.