Ricotta

The ricotta is an Italian cheese made by cooking the whey (liquid byproduct of

the cheese production), by cooking it at an high temperature (80-90°C), hence

the name “ricotta”, which means “cooked again”. Even though it’s typically made

from the whey, you can make it directly from the milk as well.

Ingredients

thermometer

1 cheesecloth

1 cheese recipient

2l of whey

500ml of milk (or if not using whey, 2l of milk)

10g of table salt

6g of citric acid (contained in 130ml of lemon juice)

Directions

Preparation

Pour the milk (and/or whey) and the salt into a pot, stir it well, and heat it

up to 80°C. Once the temperature has been reached, add the citric acid (or lemon

juice) and stir well. You should already see the citric acid react with the

milk/whey. Heat it up to 90°C Pour the ricotta in the cheesecloth and let the

whey drip. Move the ricotta into the cheese recipient. Store in the fridge.