We love ricotta on chicken parm, in lasagne, with honey, with veggies. The homemade version is better than anything store-bought, and you probably have all the ingredients in your fridge already!!
- ½ gallon of whole milk
- ½ teaspoon of citric acid
- 2 teaspoons salt
- Place the milk, citric acid, and salt into a large pot, and heat the mixture to 195°F, stirring constantly to avoid burning and sticking. If the milk begins to boil over, lower the heat.
- When the curd starts to form and separate from the whey, take the mixture off the heat and let rest for 10 minutes.
- Line a strainer with damp cheesecloth. Carefully pour the mixture over the cheesecloth, gather up the ends and tie them, letting the curds form into a ball.
- Hang bundle for about an hour to let the curds stick to each other.
- Enjoy or refrigerate. Fresh ricotta can be stored for up to a week in the refrigerator.
Yields about 1½ cups. 15 minutes active time, 75 minutes total time.