Fresh creamy ricotta cheese in just minutes in your own kitchen? It’s not a dream, this deliriously simple technique makes you look like a kitchen genius.
Use a stainless steel sauce pot to heat the milk above 165F. Other pans such as aluminium will turn the milk gray.
Once the milk has been heated add the citric acid and stir. The curds should separate from the whey within seconds.
We like to use a superbag to strain the ricotta. Strain the ricotta for various amounts of time, anywhere from 5 minutes to 24 hours depending on the desired texture.
Store the ricotta in a covered container for up to 7 days.