Ricotta cheese

steve bennett

steve bennett

13th January 2012
steve bennett

Ricotta cheese

Homemade ricotta, easy and awesome.


  • 1 litre of full fat whole milk.
  • 1tsp salt
  • 4tsp lemon juice


Bring all to the boil, and simmer for 15 minutes, or until curds float on top of the liquid.
Transfer the curds to a square of muslin, and tie up to hang over an empty bowl in the fridge.
Hang for 2-3 hours, until desired texture is achieved.

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