Homemade Fresh Ricotta Cheese

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 8 cups whole milk
• 1 teaspoon salt
• 3 tablespoons fresh lime juice (or lemon, even vinegar works)

Recipe

• 1 line a large strainer or colander with 4 layers of cheesecloth. place lined strainer in a large bowl and set aside.
• 2 in a heavy bottom 4 quart saucepan, heat milk and 1 teaspoons salt to boiling on medium high, stirring occasionally to prevent milk from scorching.
• 3 stir in lemon juice; cover and remove from heat.
• 4 let stand 5 minutes. with a slotted spoon, gently transfer curds from the pan to the lined strainer. drain 3 minutes. discard whey in bowl.
• 5 if not using right away, transfer ricotta to a clean bowl, cover and refrigerate for up to 1 week.
• 6 reduced fat ricotta:.
• 7 substitute 4 cups reduced fat milk(2%) for 4 cups of the whole milk, and follow recipe as above.
• 8 makes about 2 cups.