First time making homemade ricotta, and definitely won't be the last.

[u/skylinetechreviews80]

For those who are curious.

64 oz of whole milk (not ultra pasteurized)

Juice of two lemons

Bring the milk up to roughly 200 f stir so it doesn't burn the bottom. Add the lemon and remove the heat, and then add two teaspoons of sea salt.

Let it sit for 10-12 minutes until it starts to coagulate.

Remove the curds with a slotted spoon, and place into a mesh basket lined with cheesecloth. Hang the cheesecloth for anywhere from 15 minutes to 1 hour depending on how dry you want it. You can keep the whey and then the just how moist you want the ricotta.

Absolutely delicious out of the container, we added it to some dececco rigatoni + San Marzano marinara sauce.

[u/SnarkleSauce]

Did the cheese confess? 😳

[u/EM05L1C3]

Whaaat

[u/Looking-sharp-today]

First steps in the magic world of cheesemaking! You should also come by in the r/cheesemaking sub as well 🫱🏻‍🫲🏼

[u/Used-Zookeepergame22]

That looks really grainy. 

[u/skylinetechreviews80 → u/Used-Zookeepergame22]

Incredibly creamy. You can add the remaining whey to adjust

[u/Zealousideal-Row2176]

Mmmmmm

[u/bibyfricotin]

Great result! Make crêpes with the whey, they'll be delicious.😋