Homemade Ricotta

Warm, creamy ricotta made with just milk, salt and lemon juice or vinegar — a cozy staple from the cabin kitchen.

Ingredients

• 4 cups whole milk (avoid ultra-pasteurized)
• 1 teaspoon salt
• 3 tablespoons lemon juice or white vinegar

Instructions

1. Prepare your strainer. Line a colander with cheesecloth and set it over a bowl or sink.
2. Heat the milk. Add milk and salt to a heavy pot. Warm over medium heat until it reaches about 200°F — steaming with tiny bubbles around the edges, but not boiling.
3. Add the acid. Turn off the heat. Stir in lemon juice or vinegar for just a few seconds, then stop.
4. Let curds form. Leave the pot undisturbed for 10 minutes. Curds will separate from the pale yellow whey.
5. Check separation. If the whey still looks milky, add 1 more tablespoon of acid and wait another 2–3 minutes.
6. Strain. Gently pour or ladle the curds into the cheesecloth. Drain 10–30 minutes: less time gives soft, creamy ricotta; more time gives firmer ricotta (great for cannoli).
7. Taste + store. Add a pinch more salt if you like. Refrigerate and use within 3–4 days.