Keyword dairy from scratch, fresh cheese, lemon ricotta, ricotta from whey
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Two ways to make ricotta: from the whey left after cheesemaking, or from a gallon of whole milk with lemon juice.
Ingredients
Ricotta from whey
Fresh wheyleftover from making cheese (use the same day if possible); around 1-2 gallons, since the yield is small
Butter muslina tea towel, a cheesecloth alternative, or a fine mesh reusable coffee filter
Ricotta from whole milk
1gallonof whole milk
5teaspoonsof lemon juice
1teaspoonsalt
Directions
Ricotta from whey
Pour the whey into a large stockpot over medium-high heat.
Heat to around 190-195 degrees, or until fluffy white curds pull away from the yellow whey as you stir. Do not boil (it can taste off and boils over easily).
Take it off the heat and pour it through your cloth or strainer.
Let the curds drip until all the whey is out (usually about an hour; longer is fine), either tied in a bag and hung from a cabinet knob or in a colander lined with cloth in the sink.
Ricotta from whole milk
Warm the milk in a large stockpot over medium heat.
At 190-195 degrees, take it off the heat and stir in the lemon juice.
Leave for 5-10 minutes, until curds form.
Drain off the whey the same way as for ricotta from whey.
Notes
Leftover whey from these keeps about a week unless frozen. Use a thermometer for the stated temperatures. A buttermilk-based version: 2 cups cultured buttermilk, 1/2 gallon (8 cups) whole milk, heated slowly to 190 to 200 degrees, rest 20 minutes, strain about half an hour; refrigerate up to a week.