I'm going to teach you how to make real fresh ricotta cheese for lasagna, bakingand more; no fancy equipment or culinary training necessary. There's just something about mixing together the milk and lemon juice and bringing it all together from scratch that just can't be replicated with a trip to the grocery store.
Add the milk and salt to a pot. Bring the milk to a boil gradually (medium heat).
Use a cooking thermometer to keep track of the temperature. Remove it from heat when it reaches 185ºF. If it starts to foam up the pot and boil hard, remove from heat.
Immediately stir the lemon juice into the milk.
Cover and let it rest for 15 to 20 minutes--the milk should separate into clumps during this time. If this doesn’t happen, don’t worry: heat it again to 185ºF, add 1 more tablespoon of fresh lemon juice and gently stir. Let sit for a few more minutes.
Line a colander with cheesecloth in the sink. Scoop the clumps of cheese up with a skimmer and place them onto the cheese cloth (you can also use a soft sterilized fabric).
Let it drain for 1 hour--or until it reaches the consistency you want (the longer you wait, the drier it will be). Spoon into containers.
Serve & enjoy!
Video
Notes
Fridge Storage: Cover the ricotta cheese and store it in the fridge for up to 5 days.Freezer Storage: Store ricotta cheese in a clean, airtight container in the freezer for up to 3 months. Thaw it in the fridge. Keep in mind that the texture and quality may be altered, however.Tips:
If the lemon juice didn't set up the ricotta, you may find better success using white vinegar.
If you feel the ricotta is too dry, you can add back some of the whey that was left in the pot.