Recipe by: BC Dairy Foundation

Once you've tasted the milky freshness of your own ricotta, you'll find you can't get enough of it!

Yield: 1 litre
Prep time: up to 24 hours for holding, chilling and draining
Cook time: 25-30 minutes

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Equipment

large saucepan

thermometer

sieve

cheesecloth

ladle

Ingredients

4 L milk

90 mL lemon juice

salt to taste

Instructions

1. Combine milk and lemon juice.
2. Gradually heat to 82º C (about 25–30 minutes).
3. Remove from heat, cover and leave warm for 6 hours.
4. Line a sieve with a double layer of cheesecloth. Gently ladle in curds and season with salt.
5. Refrigerate overnight.
6. Tie up ends of cheesecloth and suspend from a refrigerator rack over a bowl for one day.