4cupsmilk (whole milk preferred) No ultra-pasteurized milk
1teaspoonsalt
For Ricotta:
⅓cuplemon juice, freshly squeezed
For Small Curd Cottage Cheese:
⅓cupdistilled white vinegar
Optional Add-In:
¼cupheavy cream
salt + pepper
Instructions
Bring milk to a simmer or soft boil. (Approximately 180°F.)Tip: Microwave milk for about 9 minutes instead of cooking it on the stovetop for faster cook time and easier clean-up.
Add lemon juice or vinegar to the hot milk. Milk will immediately begin to curdle.Tip: Lemon juice will make the cheese sweet like ricotta. White vinegar will yield a more neutral-tasting cheese.
Let mixture cool for about 10 minutes. The solid curds will begin to separate from the watery-whey.
Pour the mixture into a fine mesh strainer. Allow the mixture to sit for at least 5 minutes, or up to an hour for a drier cheese.Tip: No fine mesh strainer? You can line a colander with butter cheesecloth or butter muslin, or multiple layers of regular cheesecloth or muslin.
Add the salt, plus more salt to taste if desired. For a creamier cheese, stir in the heavy cream.
Store cheese in a sealed container in the fridge, and use within a week.
Video
Notes
Makes approximately 1 cup cheese. This recipe is easily doubled or tripled, but keep in mind that the cheese only has a shelf life of about 1 week.Serving Ideas:
Serve on sliced, toasted French bread as crostini. Add fruit, herbs, + honey as desired.
Serve as a side dish, topped with peaches, salt, + pepper
Serve as a side dish with berries and honey
Use in place of store-bought ricotta or cottage cheese in any recipe