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Homemade Ricotta

Food Network Canada
Yields
8 servings

Recipe courtesy of John Lettieri, Lettieri Espresso Bar Café.Yield is about 1 litre, serves 8.

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ingredients

5
L whey or 2 percent milk
½
cup citric acid, or white distilled vinegar
½
tsp salt
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directions

Step 1

Put the whey in an 8-litre pot on high heat.

Step 2

When a candy thermometer reaches 86 degrees F. (for soft curds) or 90 degrees F (for firm curds), add the vinegar and salt and remove from the heat. This will take about 15 to 20 minutes.

Step 3

Let the mixture sit for a few minutes, or until the curds form.

Step 4

Remove the curds gently with a slotted spoon and put them in a cheesecloth-lined strainer over a bowl to cool.

Step 5

Cool to room temperature, transfer to a container, cover and refrigerate.

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