— a culinary journal —

How to make homemade ricotta cheese

IMG_2481

It’s actually very easy to make cheese at home. For those of you used to making “paneer” (a common cheese in India), this should be a mostly familiar recipe. Ricotta, unlike paneer, is kept looser and more moist. I also add salt to the milk when making it, unlike paneer.

Ingredients-

4 cups whole milk

1 teaspoon salt

3 tablespoons lemon juice (from 2-3 lemons)

cheesecloth

Method-

Line a colander, set over a pot, with cheesecloth. Set aside.

IMG_2453

Add the milk and salt to a heavy saucepan. Heat the milk to almost a boil.

IMG_2456

Turn the heat off and add the lemon juice. Let it rest for a few minutes as the cheese forms.

IMG_2465

Pour the contents into the colander lined with cheesecloth.

IMG_2470

Let the liquid drain from the cheese for about 30 minutes. (If I was making paneer instead of ricotta, I would let it drain overnight.)

Put the cheese in a bowl. Season as desired. Store in refrigerator.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Basic HTML is allowed. Your email address will not be published.

Subscribe to this comment feed via RSS

%d bloggers like this: