Homemade Ricotta Cheese

Instructions

1. Step 1

   Put the milk into a medium-sized pot over low heat. In a separate bowl or container, dissolve the citric acid in the 2 tablespoons of water and then add that mixture to the milk. Add the salt to the other ingredients (the salt is a matter of flavor here, not something that is preserving the cheese, so up to you whether or not to include it). Add the cream, if using. Whisk to combine the ingredients well.

2. Step 2

   You will need a meat or cheese thermometer to get an accurate read on the temperature. Stir the milk mixture as it warms to prevent it from scorching on the bottom of the pot. At between 165 F to 190 F the milk will separate into curds and whey (whey is the liquid that separates from the curds, which are the dairy solids).

3. Step 3

   Once the curds have separated from the whey, turn off the heat and let the ingredients sit at room temperature for 10 minutes.

4. Step 4

   Line a colander with butter muslin or several layers of cheesecloth and place the lined colander in a large bowl. Pour the ricotta into the colander. Tie up the ends of the butter muslin or cheesecloth and then tie the bundle somewhere it can hang and drain for 30 minutes (Tip: Tie to your kitchen faucet). Don't throw out the whey —you can refrigerate it and use it to make lacto-fermented recipes such as apple chutney .

5. Step 5

   After half an hour, untie the butter muslin or cheesecloth bundle and transfer the ricotta to a food storage container. Cover and store in the refrigerator. Homemade ricotta will keep, refrigerated, for up to two weeks.