Homemade Ricotta
Serves 15 mins prep15 mins cook
This is the OG, traditional method. Sure, it only makes about one cup (because we're using what's left from the cottage cheese), but the payoff? HUGE. And if you're ricotta-obsessed and want a bigger batch or don't have whey lying around, I got you.
0 servings
What you need
Instructions
0 Note: if you don't have leftover whey, please look at my "How to Make Ricotta from Whole Milk" heading on top of this recipe card in the body of the post. This method below (from the leftover whey) yields only one cup so if you want a bigger batch make the other version up top. 1 Take the leftover whey (that we reserved when we made homemade cottage cheese) and add 2 cups of whole milk to it. 2 Turn the heat on and slowly bring the milk and whey up to 195-200F making sure to use a thermometer every few minutes. 3 When it reaches 195-200F, add in 1/8 cup of vinegar or lemon juice. Take it off the heat and let it sit for 20-30 minutes. You should see the Ricotta at the top. 4 Next, take a slotted spoon and spoon the ricotta sitting at the top into a cheese mold (or into a cheese cloth). Let the water strain out and add salt at the end if needed. 5 You should be left with a creamy ricotta that you can enjoy on some sourdough with honey, crushed nuts, or any way you like.View original recipe