Recipe: Make Your Own Ricotta Cheese

Courtesy of cehwiedel.com

Better than store-bought

Cheese is one of those things you never really consider making on your own. You simply go to the store and purchase it, right? I mean, it's not like we all have cows, sheep, or goats roaming around our backyards. But ricotta cheese is super easy and quick to make and incredibly delicious when it's nice and fresh. And much cheaper than buying it in the store!

You can use ricotta cheese in pretty much anything you make, but it's especially fabulous in lasagna. Next time you need ricotta, consider making it on your own. Fresh is always better than store-bought and your friends will all be super impressed. Little will they know it barely took you any time at all!

Here's what you need:

- 1 gallon of milk
- 8 Tablespoons fresh lemon juice
- Colander
- Cheesecloth

Here's what you do:

1) Pour the milk into a large pot over medium heat. When it starts simmering and foaming and is close to the boiling point (but don't let it boil!), remove it from the heat.

2) Add the lemon juice and stir gently as cheese curds form.

3) Set colander over a large bowl and line with cheesecloth. Pour the curdled milk slowly, allowing the whey to drain into the bowl underneath. Pour excess whey out of bowl, so colander doesn't touch it.

4) Allow the cheese to drain 20 minutes to an hour, depending on how dry you like it.

5) Remove ricotta from cheesecloth, add salt if you like. Your cheese can be used immediately or you can put it in the refrigerator for up to 2 days.

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