RICOTTA CHEESE

Ricotta Cheese image

That's right, you can make your very own ricotta cheese at home to enjoy on its own or use in your favorite Italian recipes! Store the ricotta in a covered airtight container in the fridge for 1 to 2 weeks.

Provided by ChefJackie

Categories World Cuisine Recipes European Italian

Time 50m

Yield 16

Number Of Ingredients 5

Ingredients

¼ cup water
1 teaspoon citric acid powder
1 gallon raw milk
2 tablespoons heavy whipping cream
2 teaspoons salt

Steps:

Combine water and citric acid in a small bowl; mix until dissolved.
Pour milk into a large pot set over medium heat. Heat milk, stirring occasionally, until it registers 185 degrees F (85 degrees C) on an instant-read thermometer. Do not boil and stir often to prevent scorching. Stir in citric acid. Keep stirring until curds form.
Scoop curds into a sieve lined with several layers of cheesecloth using a slotted spoon. Fold the edges of the cheesecloth over the curds and let drain over a bowl at room temperature, 20 to 30 minutes.
Remove the cheese from the cheesecloth and cream and salt. Stir well to combine. Serve right away as-is or use in your favorite recipe.

Nutrition Facts : Calories 152.8 calories, Carbohydrate 11.2 g, Cholesterol 26.9 mg, Fat 8.6 g, Protein 7.9 g, SaturatedFat 5 g, Sodium 389.1 mg, Sugar 11 g